Fennel And Endice Gratin – a delicious recipe with fennel, endive, extra-virgin olive oil, salt, water, gorgonzola cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Quarter fennel lenghtwise and remove central cores. Trim away bruised outer leaves. If bulbs are very large, cut into eighths. Cut endives in half lenghtwise, but keep stems intact. heat oven to 450 degrees
2
Warm 2 tablespoons olive oil or butter in saute pan over medium heat. Add fennel and cook, turning as needed until golden 5 to 8 minutes. Season lightly with salt and pepper, then add about 1/2 cup water or stock and cover. Cook until very tender, about 10 minutes. Transfer tp plate.
3
Warm remaining 2 tablespoons olive oil or butter in same pan over medium heat. Add endive and cook, turning as needed until golden about 5 to 8 minutes. Season lightly with salt and pepper, then add 1/2 cup remaining water or stock and cover. Cook until very tender, about 8 minutes. Remove from heat.
4
Combine endive and fennel in large gratin dish or 4 individual dishes. Sprinkle with bread crumbs, if desired. Bake until cheese is melted 4 to 8 minutes. Serve immediately.
240
kcal
Calories
22
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large or 4 small bulbs fennel, 2 large or 4 small heads Belgian endive, 4 tablespoons extra-virgin olive oil or unsalted butter, salt and freshly ground pepper, and more.
Yes, Fennel And Endice Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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