Fennel is the most wonderfully versatile vegetable. You can slice raw fennel thin and serve it with a little shaved Parmesan for a crisp salad. Or you can plop it in the oven with a little balsamic and roast it until it gets sweetly caramelized. Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until golden brown. A lovely side for lighter fare, such chicken or fish, and would also work well as a dressy side for a holiday meal. Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores. Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1-2 tablespoons of olive oil over the top. Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds. Fennel and Potato Gratin - from Herbivoracious Cauliflower Gratin - from Smitten Kitchen Cardoon Gratin - from Hunter Angler Gardener Cook
