Fennel au-gratin with Hazelnuts

I had some fennels in the fridge had to be eaten, so I made this very simple recipe.

Ingredients:
fennels
bread crumbs
a handful of hazelnuts
dried oregano and thyme
extra virgin olive oil
salt

Method:
First, I crushed hazelnuts with bread crumbs.
Then I cleaned fennels: I used for this recipe only the outside “leaves”, leaving the most tender hearts, which I have raw.
I boiled them in salted water and, once done,I transferred them in a pan greased with a little oil.
I added dried oregano and thyme, a pinch of salt and the bread coating I prepared with hazelnuts and bread crumbs.
A drizzle of e.v.o. oil and in the oven at 180 degrees, until golden brown.

Chef: Ari from VeganBlog

1. ascanio 11 January 2011 at 22:22

   

   I’m not particularly fond of fennels, don’t like that sort of sweet-ish taste, I should try this way!

   
   
2. EleonoraNW3 12 January 2011 at 22:24

   

   I do think that the delicate flavour of fennel goes really well with hazelnuts!