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Fennel au gratin

Fennel au gratin

Wash the fennel and cut each piece into 6. Boil them in salted water for 10 minutes. We put them in a strainer to drain. Put a little butter in a pan and brown them and then put them in a round tray.

For bechamel

Melt the butter, add the flour and then gradually mix the milk well so as not to form lumps. Salt, pepper and grate a little nutmeg.

Put the bechamel over the fennel and the grated Parmesan cheese on top. Put in the preheated oven for 20 minutes or until nicely browned on top.


Fennel au gratin - Recipes

champion the cook
Message: 10535 Member of: 21/03/2006 02:57 Contact:

Fennel / fennel au gratin with cheese

Message from crystal & raquo 10/18/2011 8:40 AM

2 -3 fennel bulbs
150 gr Crescenza or Stracchino cheese *
100 gr mozzarella
2 tablespoons water, a pinch of salt

* The cheese together with the 2 tablespoons of water can be replaced with: 300 ml of cooking cream - not fermented, sour cream that we all know

Wash the fennel bulbs and cut the green part, then cut each bulb in half, and each half into 1 cm thick slices.
Put the fennel slices in an oven tray. salt and place with a spoon the cheese which is very creamy and the 2 tablespoons of water or if we do not have this cheese we pour sour cream.
Cover the dish with aluminum foil and bake in the preheated oven almost over 200-220 Â ° C (although to the maximum).

Let it cook for about 20-30 minutes (from time to time we check, the fork must enter the fennel).

When the fennel is baked, remove the aluminum foil and place the diced mozzarella on top. Leave in the oven for a few minutes until the mozzarella has melted.

Turn off the heat and remove the pan, let it cool for about 10 minutes before serving.

- Mozzarella can be replaced with grated Parmesan or any other cheese

this recipe is extremely simple and very tasty, simple and quick to make, good warm but also cold, as a main vegetarian dish but also a side dish


Culinary whispers



For 3 people as a garnish
3 pieces fennel
1 tablespoon aromatic oil with many herbs (if you do not have such a thing, put Provence plants in oil and let them soak for at least an hour)
50 g nuts
1 tablespoon anise seeds (I do not like, I put cumin mixed with cumin in the cross, belonging to the same family)
2 cloves garlic
3 tablespoons good olive oil
125 ml dry white wine
1 tablespoon lemon juice
salt pepper

The fennel pieces are washed, wiped and cut once more at the bottom cut (but let the sheets stay together, so not too much). At the top, break or cut the greens and set aside. Cut the fennel in half lengthwise.
Prepare a stove tray and 4 small pieces of aluminum foil. Grease each foil with vegetable oil, put 2 halves of fennel on it, cut down, then squeeze well, like a package, so that no steam comes out of it. Place the packages on the tray and put them in the preheated oven (200 & # 176C) for 35 minutes.
Meanwhile, cut the large walnuts from the knife. Finely chop the garlic. In a frying pan, heat over medium heat (in no case do not smoke!) 2 tablespoons of olive oil and fry the walnuts, anise and garlic in it briefly. Quench with wine and place in a large bowl. Add lemon juice, salt, pepper.
The fennel (which must be made al dente, not very soft) is removed from the aluminum foil and passed well through the marinade. Allow at least 1/2 hour to shoot in it. Before serving, sprinkle with the greens set aside.


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Fennel au gratin - Recipes

Message from crystal & raquo 19/10/2011 08:34

Puppets, don't go around the bulbs in question. Well you can ..
They are big and here I mean one is bigger than my fist, we ate 2 people from 2 bulbs and that was all our food Fe forum here you can find recipes, I remember the one made by Nicoleta with tomato sauce a goodness.

The bulb is sweet and fragrant, but it is not fragrant to faint but so common sense. After it is already boiled or baked, it loses its fragrance.

It smells like Iulia says that the colic tea that is given to babies / although that one also had anise and chamomile that also perfumed).
THE BULB is not as strong as the seeds smell. And it does not tend to be fast at all, so it is far from radishes, even at the opposite pole. I don't have much to compare it to because it doesn't look like anything known, maybe when it's boiled a little with the boiled gulia, which is sweet.


So Laura, I laughed with tears and I understand you, but anyway, with my bulb that you can do without my dear heart, I won't hurt you as much as you do me with cherries or smoked crap that I can't find here even in a dream


Go to the supermarket and watch the bulbs because if Gabi saw them in Brasov, they will also be in Constanta. And I wrote cheese with what can be replaced: with sour cream. And in lco de Mozarella there is also melted cheese and Galbani and grated cheese and Brie, let's say that all of them have existed in Romania since my time.


Fennel au gratin

The fennel! What can you say about fennel! Probably not many, because many have heard of him, but few know him. Besides being a medicinal plant, it is also a vegetable appreciated in the kitchen. Fennel seeds are used as a spice, and I really like them. I hadn't tried the vegetable itself. I was always looking at it, but only recently I had the courage to buy it (it helped me that they were on sale!).

This recipe is one for a garnish on fennel abza. It's tasty, it gave me the impression that it brings fennel, but maybe I'm wrong. You have to try to form an opinion! Let's whip him!

And from now on I apologize for the quality of the pictures! This is execrable I hurried hard, the light was bad & # 8230bad mojo!

ingredients:

  • 4 large fennel bulbs, clean and cut in half
  • 75 unt
  • 4 tablespoons grated breadcrumbs
  • 4 tablespoons grated Parmesan cheese
  • salt and pepper
  • 1/2 teaspoon grated nutmeg

Boil the fennel halves in boiling salted water for 20 minutes until soft. Drain and leave to cool. Preheat the oven to 180 degrees. When they have cooled enough to be handled, the fennel bulbs are cut into long slices, 1 cm wide.

Grease a heat-resistant tray with 15 g of butter, and put the fennel strips. They can also overlap like roof tiles. Sprinkle with nutmeg, breadcrumbs and parmesan, salt and pepper. The rest of the butter is cut into small cubes and spread on top.

Bake in the oven for about 15-20 minutes, until the Parmesan cheese is au gratin. Good appetite!


The four dishes for which our restaurant is famous in the gastronomic world.

Argentine beef steak with creamy polenta, parmesan chips and demi-glace sauce

This preparation combines provocative tastes in the flavor of an uncompromising preparation.

Nero di Seppia spaghetti with shrimp, tomatoes, confit and pistachios.

This dish is a favorite choice of many pasta gourmets and comes with a well-established record due to its special taste.

Filetto with veloute sauce and mashed potatoes

Our Argentian beef tenderloin offers an explosion of sensational flavors and a unique flavor.

Burger with Tagliata beef Argentina

Argentina beef and the famous BBQ sauce offer a unique burger experience.


Some very easy recipe ideas to prepare fennel differently

Are you tempted to add this vegetable to your menu?

Let's see if we can convince you:

- Make a kind of stew with fennel, sweet potatoes, garlic, orange peel, onion and tomato paste. Add fish and a fillet of fish and put everything in the oven. A salmon fillet with fennel and tomatoes is just as delicious.

- Here's a suggestion for an extremely light meal - arugula, fennel, peach slices and grilled shrimp.

"How about a tatin pie with red onions and caramelized fennel?"

- Here is a kind of soup that will seduce everyone and is ideal especially when the weather starts to cool down. It is a soup with leeks, fennel, apples, nuts and turmeric.

- Fennel can also be used to taste better for your au gratin dishes. Along with pasta and c & acircrnaţi it is delicious.

- For a kind of movement that is not only common, you only have to mix figs, apricots and fennel.

- You can try some pieces of fennel bread served with mayonnaise.

- Boiled shells & icircn in a vegetable soup sublimated by fennel are excellent.

- What could be more delicious than a detox juice? All you need is apples, ginger, lime, carrots and fennel, of course.

- Try to make some very simple pasta with a wonderful taste. All you need is kale, lemon & fennel and fennel.

- Fennel looks very well cut into slices with a vinaigrette of oil and tangerine.

- You can also use fennel to garnish your burgers. You can try it with lamb.

- Fennel, tomato and cucumber salad is a very fresh salad of vegetables. Along with a grill, especially lamb skewers is excellent.

- Fennel au gratin with gruyere cheese and parmesan cheese is a delicate and fragrant delicacy and is ideal for accompanying fish and meat.


A surprising ingredient is an unparalleled source of vitamin C! What is it about?

It has been on the market for several years, labeled & ldquofennel & rdquo after its English name, and many do not dare to try it because they do not find a place in traditional cuisine. However, fennel is extremely healthy!

If you need reasons to use fennel, in addition to the special taste, we tell you that it is an unbeatable source of vitamin C, vitamin A, antioxidants, potassium and fiber.

The favorite of Italians

Fennel is very popular in Italian cuisine because it has been cultivated in the peninsula since the 17th century. It is a plant related to parsley, carrot and dill and has been used as an ingredient in recipes and the medicinal plant for hundreds of years.

Fresh fennel looks like a happy cross between a variety of cabbage with celery and dill. The base has the shape of a white-green bulb, which can be spread in sheets like a cabbage. The green stems are similar to those of celery, and the leaves are similar to dill. It has a pungent taste that has nothing to do with the vegetables and greens listed above. They are rather exotic flavors.

Theoretically, the whole plant is edible. Practically few people use green stems that they consider too strong and fibrous to be eaten. The small leaves are chopped and used in salads, dressings and sauces in which they add a citrus aroma.

The bulb is good and raw, and cooked. The base and the first leaves are removed, and the rest of the bulb is chopped or sliced. You can use it raw in salads, soups or sandwiches and cooked in sauces, garnishes or fish fillings.

The seeds have an anise-like aroma and are used in their natural state or lightly fried.

Taste fennel in all its forms

The fennel bulb has a crunchy texture and a taste reminiscent of licorice. In the cooked version, it adds a natural sweetness to the dishes.

  • Because it has a strong and pungent taste, fennel goes well with fatty ingredients. Try it in a salad next to avocado and tomatoes, with a lemon vinaigrette.
  • Fennel jam increases as it is cooked. Try it in a sauce with sour cream, garlic and onion to put over the baked potatoes.
  • Try to cut the bulb sheet by sheet. Use these crunchy bases for some appetizers. Put them topping prosciutto or smoked salmon, a little pepper and cream cheese.
  • Cut a few fennel bulbs in four. Stop it with wine, olive oil and add a few cloves of crushed garlic. Bake the fennel (covered with foil) in the oven and serve with grated Parmesan cheese.
  • Mix finely chopped fennel with lemon juice, olive oil, salt and pepper for a simple vinaigrette or chicken marinade. Mix finely chopped fennel with onion, garlic and sour cream for a delicious filling to use in an en-papillote cooked perch.

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Belgian endives with fennel au gratin

Belgian endives with fennel au gratin is a delicious appetizer, which even the little ones will love. The recipe is easy to prepare and can be a good solution if you want a warm, tasty appetizer for the whole family.

Number of servings: 4 servings

Preparation time: 50 minutes

Serving number: 60 minutes

Ingredients

  • 6 Belgian endives
  • 3 fennel bulbs cut in half
  • a cup of chicken soup
  • 2 teaspoons salted butter
  • the juice of a lemon
  • a teaspoon of sugar
  • 2 teaspoons of sour cream
  • a cup of gruyere cheese grated
  • 1/2 cup with pieces of dry bread or croutons

Method of preparation

Put the endives and fennel in a bowl. Add butter, lemon juice and sugar over the vegetables.

Put a sheet of parchment in a bowl, put butter over the sheet and then fennel and endives. Cover the pot and keep it on the fire for 20-30 minutes. The fennel and endives must become soft so that the fork enters them.

Preheat the oven to 232 degrees Celsius.

Grease a bowl with fat, place the fennel and endives. Put the dish in the oven. Put sour cream on top. Mix the cheese and the pieces of bread and place over the fennel and endive mixture.

Keep the pot in the oven for 10 minutes.

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