Fennel and apple gratin with a crumb topping

Fennel and apple gratin with a crumb topping

Total: 1 hr 35 min. | Active: 30 min.
Nutritional value / person: 584 kcal
, Fat: 43 g
, Carbohydrate: 27 g
, Protein: 14 g

Apples are perfect for incorporating in spicy dishes. In this gratin, they are combined with slices of fennel and a crispy parmesan & nut crumb. A wonderfully warming and not overly heavy dish for rainy autumn and winter days.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Crumb topping

2 tbsp olive oil
50 g grated Parmesan
40 g panko breadcrumbs
30 g walnut kernels, coarsely chopped
½ bunch dill, roughly chopped
½ bunch flat-leaf parsley, roughly chopped
1 tsp fennel seeds, crushed
½ organic lemon, use grated zest
a little chilli flakes


1 ⅓ kg fennel, cut into eighths
salted water, boiling
2 apples *-*
½ organic lemon, use grated zest
¼ tsp salt
a little pepper
2 dl double cream
1 dl dry white wine
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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Crumb topping

In a bowl, mix the oil with all the other ingredients up to and including the chilli flakes, set aside.


Blanch the fennel in boiling salted water for approx. 10 mins. Drain the fennel thoroughly, place in a bowl with the apples, lemon zest, salt and pepper, mix. Transfer the vegetables to the prepared dish. Combine the double cream and wine, pour over the vegetables, cover the dish with foil.


Approx. 45 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, remove the foil, cover the fennel with the crumb topping, return the gratin to the oven for approx. 20 mins. Remove the gratin and leave to stand for approx. 5 mins.

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