Name: Melted Fennel Gratin
Total time: 50 minutes
Yield: 4 servings
Ingredients: 4 Tbsp. unsalted butter; 1 large white onion, thinly sliced through root end; 6 garlic cloves, coarsely chopped; Kosher salt; 4 medium fennel bulbs, trimmed, some fronds reserved; 4 small dried bay leaves; 1½ cups low-sodium chicken or vegetable broth; ½ cup dry white wine; 2 tsp. freshly ground pepper, plus more; ½ cup heavy cream; 2 oz. Parmesan, finely grated (about 1½ cups)

Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran

Simmering makes fennel meltingly tender (cooking it without liquid can make it tough and stringy), mellowing out the edges of its sharp licorice notes. The spare ingredient list allows the bulb’s true flavor to shine through. Serve this dish alongside a platter of grilled sausages or thick-cut pork chops, or spoon over toasted sourdough spread with ricotta.

Recipe notes

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