The inspiration for this warming dish came from looking at the statistics of this website one night. A bit odd, yes, as it’s a fresh produce market that normally gets my creative foodie cogs turning. The keywords fennel gratin with thyme and parmesan were listed as search engine terms that were used to draw someone to this site and knowing this person wouldn’t have found what they were looking for I’ve decided to make something of it.
Fennel is in abundance at the moment, as are chesnuts, and when these flavours come together along with my other additions it’s a winning seasonal match. The aroma that fills the kitchen during roasting is out of this world and to be honest I could sit and eat this with crusty bread and nothing else. So here’s my search engine inspired dish that’s damn tasty if I do say so myself.
Serves 2 as a side dish – 4 lightweights – or 1 hungry mumma
fennel gratin with chestnuts, thyme + parmesan
- 10 chestnuts
- 1 large fennel bulb, halved lengthways
- 2 tbsp butter
- 2 cloves garlic, thinly sliced
- 4 sprigs fresh thyme
- 2 cups vegetable stock
- 1½ tbsp masala wine (or use port)
- 3 tbsp cream
- ¼ cup coarsely grated parmesan
- To cook the chestnuts, preheat the oven to 240°C. Cut a slit in the hilium (pale end) of each chestnut and roast on a tray for 20 minutes. Allow to cool slightly and remove the shells. Coarsely chop 4 of the chestnuts and leave the other 6 whole. Set aside.
- Reduce the oven temperature to 180°C. Place the fennel halves, cut side up, in a medium baking dish. Pour over the stock. Drop the butter on top of the fennel and scatter the whole chestnuts, garlic & thyme around the sides. Pour the masala over the top.
- Season with a little sea salt and freshly ground black pepper.
- Bake for 1½ hrs or until lightly golden and tender.
- Remove from the oven and switch the oven to medium grill mode.
- Pour the cream over the fennel, scatter over the chopped chestnuts and grated parmesan.
- Grill for 10 minutes or until the cheese is beautifully burnished.
- Serve hot with crusty bread or as a side to a nicely char-grilled hunk of meat.
{ 13 comments… read them below or add one }
Really love the flavours in this dish, so seasonal and tasty!
This looks fantastically delicious! I love fennel but the addition of chestnuts sounds really interesting.
Such a beautiful dish, with gorgeous presentation (love the branch with the bud things on it!). Hmm, maybe I should search your site for ‘can Heneedsfood make dinner for me next week?”…
What a lovely combination, I really enjoy fennel and chestnuts and they never seem to be used enough.
Nice rustic looking dish. Parmesan is my fave cheese for baking, it has such a strong flavour.
Simply stunning!! The combination of flavors is different and it looks so tasty!!!
I love the flavours you use and I am so glad you made this as I just LOVE fennel! I think the serving size that would apply to me here would be “1 Hungry Mumma”
love how you created a dish using the statistics and it looks really delicious too!
Fennel=aniseed which means I’d love this! Great flavour pairings John!
Pure seasonal magic, great dish John. I am very uncreative when it comes to fennel, but really love eating it, thanks for sharing.
All ingredients are bought, I’m doing it tonight! Very much looking forward to it, too!
Chloe, you go girl! Can’t wait to hear about it!
Sounds delicious – I ordered something very similar at Rockpool but sadly it came too salty & unsatisfying. I’ve had a hankering for it since & with fennels so cheap I think this is on the menu this week!
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