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Milk-Braised Fennel

GFF Magazine

Even if you don’t like fennel, we swear you’ll love this dish from GFF Magazine contributor and food stylist Victoria Granoff. It tastes like a gratin, only better, and with it comes a hearty dose of vitamin C, antioxidants, anti-inflammatory properties, and general deliciousness. Better still, the hardest part about making this recipe is waiting for it while it bubbles and browns in the oven. We like it with sea bass, pork chops, or a mild sausage, or even as a brunch side, lunch, or a light supper with a few thin slices of prosciutto.

Prep Time — 20 min
Cook Time — 1 hour 15 min
Servings — 6
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GFF Magazine

GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.

Ingredients

1 tablespoon unsalted butter

4 fennel bulbs

½ cup sliced shallots

1 teaspoon salt

½ teaspoon white pepper

¼ teaspoon ground nutmeg

3 cups whole milk

2 tablespoons unsalted butter

¾ cup grated Parmesan

1 tablespoon unsalted butter

Tools

measuring cups

measuring spoons

chopping board

knife

liquid measuring cup

foil

June Oven

rectangular baking dish

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.

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Grease the baking dish

Grease the interior of the baking dish with 1 tablespoon of butter.

1 tablespoon unsalted butter

rectangular baking dish

Cut the fennel

Trim any brown or wilted spots from the fennel bulbs. Place one bulb root-side down on a chopping board, then slice the bulb from top to root into ½”-thick slices. Repeat with the remaining bulbs.

4 fennel bulbs

chopping board

knife

Start layering the vegetables

Arrange half of the fennel and shallot slices in the bottom of the prepared baking dish.

½ cup sliced shallots

measuring cups

Season the first vegetable layer and repeat

Sprinkle the vegetables with half the salt, half the white pepper and half the nutmeg. Add the remaining vegetables and sprinkle with the remaining seasonings for two layers total.

1 teaspoon salt

½ teaspoon white pepper

¼ teaspoon ground nutmeg

measuring spoons

Add the dairy and cover

Pour the milk over the fennel, then dot the top with 2 tablespoons of butter. Cover the baking dish tightly with foil.

3 cups whole milk

foil

liquid measuring cup

2 tablespoons unsalted butter

Start baking the gratin

Transfer the covered dish to the middle shelf of the June Oven. Bake the gratin 30 minutes. June will notify you when to remove the foil.

Remove the foil

When June notifies you, remove the foil from the gratin. Keep the June Oven hot using the button below.

Continue baking the gratin

Return the uncovered dish to the middle shelf of the June Oven. Cook the gratin an additional 30 minutes, until the fennel is very tender and the milk is thickened and almost absorbed. June will notify you when to add the topping. If necessary, follow directions on your June Oven to continue cooking the fennel.

Add the topping and keep heating

When June notifies you, remove the gratin from the June Oven. Sprinkle the top with the cheese and dot with the remaining tablespoon of butter. Keep the June Oven hot using the button below.

¾ cup grated Parmesan

1 tablespoon unsalted butter

Finish cooking the gratin

Return the dish to the middle shelf of the June Oven. Cook the gratin another 15 minutes, until the topping is browned and the gratin is bubbly.

Serve

Remove the gratin from the June Oven and allow to cool 5 minutes before serving.

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