Roasted Baby Fennel Gratin, Shaved French Ham And Shaved Fennel Salad

Roasted Baby Fennel Gratin, Shaved French Ham And Shaved Fennel Salad
A delicious recipe by the winner of MasterChef Junior!

Ingredients for the Gratin:

  • 1 cup baby fennel, cubed
  • 2 cups heavy cream
  • 1 cup fennel fronds
  • 1 tbsp. Toasted fennel seed
  • ¼ lb french ham, shaved
  • ½ cup gruyere cheese, shredded
  • ½ cup breadcrumbs
  • 1 tsp. Fennel pollen
  • Salt & pepper to taste

Ingredients for the Salad:

  • 1 bulb fennel, shaved thin
  • ½ grapefruit, segmented and diced
  • 2 tbsp. Fennel fronds, roughly chopped
  • 1 tbsp. Champagne vinegar
  • 3 tbsp. Olive oil
  • Salt & pepper to taste

Directions for the Roasted baby fennel gratin:

  1. Preheat oven to 375F.
  2. Combine heavy cream, fennel fronds and toasted fennel seed in a small saucepot and bring to a simmer.
  1. Turn off the heat and allow the cream to infuse for 20 minutes. Strain through a fine mesh sieve and season with salt and pepper.
  1. Arrange the cubed baby fennel in 4 small ovenproof gratin dishes. Pour infused heavy cream over the fennel to cover. Bake in the oven for 15 to 20 minutes until the fennel has softened and half the cream has been absorbed into to the fennel.
  1. In a small bowl combine parmesan cheese, breadcrumbs and fennel pollen. Stir to combine.
  1. Sprinkle breadcrumb mixture over the fennel gratin and re bake in the oven for an additional 10 minutes until the crust is golden.
  1. Remove from the oven and top with shaved french ham. Serve warm.

Directions for Fennel Salad:

  1. Make quick vinaigrette by whisking together the olive oil and champagne vinegar.
  1. Toss the shaved fennel, fennel fronds and grapefruit segments with the vinaigrette and season with salt and pepper.

Serve the gratin along side the shaved fennel salad.

Yield: 4 servings

Roasted Baby Fennel Gratin with Shaved French Ham and Shaved Fennel - Home & Family

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