Fennel Gratin With Coconut Milk
Fennel Gratin with Coconut Milk is a simple, elegant side dish that brings out the softer, sweeter side of fennel. I love how the delicate anise flavor mellows as it bakes with creamy coconut milk and bright lemon.
Ingredients
- 3 fennel bulbs, finely sliced
- 26 ounces coconut milk
- 1 zest and lemon juice
- salt and pepper, salt and pepper
Instructions
- Preheat the oven to 300F
- In a gratin dish, layer the thin fennel slices. Drizzle the coconut milk and lemon zest and juice.Salt and pepper and place in the hot oven, center for 1h 30 minutes. All the liquid must be evaporated at the end of cooking. If not keep in the oven a bit longer.
Equipment
Notes
Slice the fennel as thinly and evenly as possible. A mandoline is ideal for cooking fennel evenly.
Use full-fat coconut milk for the creamiest texture and best flavor.
Do not skip the lemon. The zest and juice brighten the coconut milk and balance the fennel's natural sweetness.
Use a shallow gratin dish so the liquid reduces properly and the fennel cooks evenly.
Check the gratin toward the end of baking. If there is still too much liquid, give it a little more time in the oven.
Let it rest for a few minutes before serving. The flavors settle beautifully, and the texture becomes even better.
Nutrition
Calories: 425kcal | Carbohydrates: 20g | Protein: 6g | Fat: 39g | Saturated Fat: 34g | Sodium: 115mg | Potassium: 1169mg | Fiber: 6g | Vitamin A: 235IU | Vitamin C: 37.2mg | Calcium: 126mg | Iron: 7.5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.