Here is something that I just cooked one evening to use the outer part of some fennel bulbs that I had left from salads.
The result was so good that even La Chauve-souris – who loathes fennel – enjoyed it!
Fennel gratin (serves 2):
the outer part of 4 fennel bulbs, sliced
2 eggs
200 ml extra-light cream
2 Tbsp of grated Gruyère or Parmesan cheese
salt and black pepper, to taste
Preheat oven to 180°C.
Steam the fennel for 10 minutes or until soft. Let it cool for a little bit.
Meanwhile, whisk the eggs, cream, salt, and pepper in a bowl. When the fennel has cooled down, add it to the bowl and stir.
Spread the mixture in a non-stick oven pan, and sprinkle with a little cheese. Cook in the oven for 30 minutes or until a golden crust starts to appear.
And then… yum yum!
the soul kitchenette 