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Fennel and thyme gratinée

You'll need

200 gm coarse fresh sourdough breadcrumbs 50 gm clarified butter, melted (see note) 1/3 cup (firmly packed) flat-leaf parsley, finely chopped 1 tbsp thyme leaves Finely grated rind of 2 lemons 3 fennel bulbs, cut into 6 wedges 100 gm butter


  • 01
  • Preheat oven to 170C. Combine breadcrumbs and clarified butter in a bowl, season to taste, scatter mixture on an oven tray and bake, stirring occasionally, until lightly toasted (5-10 minutes). Add parsley, thyme and lemon rind and set aside.
  • 02
  • Place fennel in a saucepan large enough to fit fennel snugly in a single layer, dot with butter, add 1 litre water, cover closely with baking paper, cook over medium heat until tender (10-15 minutes). Remove fennel (reserve 150ml cooking liquid), transfer to a 1.5-litre baking dish. Pour reserved liquid over fennel, season to taste, scatter with breadcrumb mixture, bake until golden (20-30 minutes). Serve hot.
Note You'll need about 75gm butter to yield 50gm clarified butter.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Lightly floral and nutty chardonnay from southern Burgundy.

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