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RECIPE

Gratin of fennel and chicory

Crisp fennel and chicory (Belgian endive) are transformed here to create a deliciously yielding, rich dish.

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As they soften, their taste becomes mellow and sweet. The cream and butter enhance the sweetness and create a gooey, comforting texture. 
The crunchy Parmesan topping is added for textural contrast and, crucially, to give a moreish, umami bite to this intrinsically bitter-sweet dish. Texturally, it is at its best hot, but its flavour is perfect when warm.
 
Recipe extracted from: ‘Sight, Smell, Touch, Taste, Sound: A New Way to Cook’, Pavilion Books
 
 
  • Heat the oven to 180°C fan/200°C/400°F/gas mark 6.
  • Discard any tough outer layers from the fennel, slice in half lengthways and cut into very thick fans.
  • Add the fennel to a saucepan of boiling unsalted water, cover, and return to the boil. Cook for about 8 minutes in total, or until the fennel is tender when pierced with a knife. Drain thoroughly.
  • Cut the chicory into quarters or sixths lengthwise – they need to be thick and chunky.
  • Melt the butter in a large frying pan over a medium-low heat. Add the chicory and fry for 4 minutes, turning regularly, until they are lightly browned on all sides and beginning to soften.
  • Arrange alternate wedges of the buttery chicory and blanched fennel in a single layer in a shallow, 23 x 23 cm/9 x 9 inch gratin dish. Lightly season.
  • Mix together the breadcrumbs and Parmesan, then sprinkle evenly over the vegetables, before pouring the cream on top.
  • Bake immediately (otherwise the chicory will discolour) in the hot oven for about 40 minutes, or until the vegetables are meltingly soft when tested with a small knife and the cheesy crumbs are crisp and golden.
 
 
 
Ingredients

2 fat Florence fennel, trimmed

2 fat chicory (Belgian endives), trimmed

30g unsalted butter

3 tbsp soft white bread crumbs

3 tbsp finely grated Parmesan

200ml double cream

salt and freshly ground black pepper

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