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Cheesy Baked Fennel

This creamy, golden baked fennel is the ultimate comfort food. Serve it as a stand-alone vegetarian dish or as a flavorful side—you’re going to fall in love with this unique gratin.

Ingredients (Serves 4):

• 4 fennel bulbs
• 4 carrots
• 1/2 cup vegetable broth
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs (panko works great)
• 2 tbsp herbed crème fraîche (or sour cream mixed with fresh herbs)
• 1 clove garlic
• 1 tbsp herbes de Provence (or a handful of fresh herbs like thyme or rosemary)
• Fresh parsley, for garnish
• Olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F.
2. Wash the fennel bulbs, cut them in half crosswise, and remove the tough core.
3. In a pot, simmer the fennel halves in a little vegetable broth until just tender. Meanwhile, peel and slice the carrots into thin strips and add them to the pot for a quick blanch.
4. Lightly oil a baking dish and arrange the fennel and carrots inside, adding a splash of the broth.
5. Stir the herbed crème fraîche into the vegetables.
6. Press the garlic clove and sprinkle it over the dish. Season with salt, pepper, and herbes de Provence.
7. Top with pieces of mozzarella, then sprinkle with Parmesan and breadcrumbs.
8. Bake for 10–15 minutes, until golden and bubbly.
9. Garnish with fresh parsley before serving.