Fennel and apple gratin with a crumb topping

Name: Fennel and apple gratin with a crumb topping
Prep time: 30 min
Total time: 95 min
Yield: 4
Ingredients: 40 g panko breadcrumbs; 2 apples; 30 g walnut kernels; 1 organic lemon; 1 ⅓ kg fennel; ½ bunch flat-leaf parsley; a little chilli flakes; ½ bunch dill; 1 tsp fennel seeds; a little pepper; ¼ tsp salt; 2 tbsp olive oil; 2 dl double cream; 50 g grated Parmesan; 1 dl dry white wine

Ingredients

4 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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

Fennel

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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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

Crumb topping

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

Fennel

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.

Bake

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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4 people

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Fennel and apple gratin with a crumb topping

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