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Vegetarian, Classics and bistro fare

Fennel gratin with parmesan and bulgur

Fennel gratin with parmesan and bulgur is a vegetarian dish for 4 people, ready in 55 minutes, rated easy, for about €2.20 per serving. The key to success is quickly blanching the fennel first, which softens its anise flavor before baking it with cream and parmesan.

Fennel turns as sweet as candy once it's gratinated, so tonight, let's head to the coast with a parmesan gratin and bulgur.

Fennel gratin with parmesan and bulgur
Total time
55 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Fennel has a reputation problem with people who don't like anise, but baked into a gratin, it becomes a different vegetable entirely. Blanched first, then covered in cream and parmesan, it turns soft and almost sweet, with just enough golden crust on top. The bulgur adds the chew that a dish this soft would otherwise be missing.

This is a weeknight dinner that doesn't need constant attention, since the oven does most of the work while the bulgur quietly swells on the side. Serve it on a cold fall or winter evening when you want something warm and meatless, or for a simple Sunday lunch with other adults.

The ingredients

4 people

Fruits and vegetables

  • Fennel bulbs 4
  • Lemon 1

Dairy

  • Heavy cream 25 cl
  • Grated parmesan 80 g
  • Butter 20 g

Pantry

  • Bulguroften in the pantry 280 g
  • Vegetable brothoften in the pantry 50 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Trim the base of the fennel bulbs, set the small green fronds aside, and cut the bulbs into wedges.

    The green fronds will decorate the dish at the end, don't throw them away.

  2. Drop the wedges into boiling salted water with the lemon juice added. 6 min

    The lemon keeps the fennel's light color nice and bright.

  3. Arrange the wedges in a buttered baking dish, pour over the cream mixed with nutmeg, salt and pepper, and top with parmesan.

    Turn the wedges over so each one gets coated in cream before baking.

  4. Bake at 200°C until the top is nicely golden. 25 min

    Finish with two minutes under the broiler for a crisp crust.

  5. Meanwhile, pour the bulgur into the boiling broth, cover, and let it swell off the heat, then fluff with a fork. 10 min

    The broth should just barely cover the bulgur, no more, or it turns mushy.

Our tips to get it right

  • Pick firm, pale white fennel bulbs with no brown spots, they hold up better in the oven and keep some bite under the cream.
  • Cut the wedges to an even thickness so they all cook at the same rate and you don't end up with firm pieces next to mushy ones.
  • If the top browns too fast before the fennel is tender, cover the dish loosely with foil to let it finish cooking gently.

The variations

  • Swap the parmesan for grated Gruyère or Comté for a milder, less salty flavor.
  • For a richer version, pan fry some bacon bits and tuck them between the fennel wedges before pouring in the cream.
  • To save time, swap the bulgur for warmed precooked rice while the gratin finishes baking in the oven.

What to serve it with

  • A green salad with lemon dressing
  • Toasted country bread
  • Sparkling water with lemon

Storage

The gratin keeps for 2 to 3 days in the fridge in an airtight container. Reheat it in the oven or microwave, but freezing isn't recommended since the cream can separate once thawed.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the dish with the cream and parmesan a few hours ahead and keep it in the fridge until you're ready to bake. Just add a few extra minutes in the oven if it goes in cold.

Why blanch the fennel before baking it?

Blanching softens the sometimes strong anise flavor of raw fennel and starts to tenderize it. Skip this step and the fennel can stay too firm or taste too strongly of licorice for some palates.

Can you use a different grain instead of bulgur?

Yes, couscous, quinoa, or rice all work well alongside the gratin. Just adjust the cooking time based on the grain you choose.

What should you do with the fennel fronds?

Save the small green fronds to scatter over the gratin right before serving. They add a fresh touch and a bit of color on top of the golden crust.

How long does it take to make a fennel gratin with parmesan and bulgur?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fennel gratin with parmesan and bulgur?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fennel gratin with parmesan and bulgur cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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