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; 50 g grated Parmesan; 2 dl double cream; 30 g walnut kernels; ½ bunch flat-leaf parsley; 1 organic lemons; 1 ⅓ kg fennel; 2 apples; 2 tbsp olive oil; ½ bunch dill; 1 tsp fennel seeds; a little chilli flakes; ¼ tsp salt; a little pepper; 1 dl dry white wine

Total: 1 hr 35 min. | Active: 30 min.

vegetarian

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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.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

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

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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