Description
This golden beet and fennel gratin with hazelnut breadcrumbs is the perfect combination of flavors and textures! Thinly sliced golden beets and fennel are tossed with herbs, cream, and parmesan and baked until super tender. A crust of golden, toasted breadcrumbs and finely chopped hazelnuts adds a satisfying crunch to every bite. Enjoy this easy-to-make vegetarian side dish for a weeknight meal or a holiday spread.
Ingredients
- 1 bunch golden beets, about 3-4 medium beets, peeled
- 1 large or 2 medium fennel bulbs, with fronds attached
- 1 1/2 cups heavy cream
- 2 cloves garlic, minced
- 2 teaspoons minced fresh thyme leaves
- 1 tablespoon minced fresh rosemary leaves
- 3/4 cup grated parmesan cheese
- Sea salt, to taste
- 1/2 cup panko breadcrumbs
- 1/3 cup whole roasted hazelnuts
- 1 medium lemon, zested
- 2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 400 degrees. Grease a 2 quart baking dish with cooking spray or butter.
Use a mandoline to thinly slice the peeled beets then add them to a large bowl. Cut the fennel bulb in half lengthwise then remove and discard the core. Thinly slice the fennel crosswise (I prefer to do this with a knife because it’s a little wonky to do with the mandoline). Add the sliced fennel to the bowl with the sliced beets. Add the minced garlic, thyme, rosemary, ½ cup of the parmesan, and salt to taste. Toss well, separating the slices with your fingers to evenly coat in the herbs, garlic, and parm. Add 1/2 cup of the cream and toss once more to coat.
Pour the remaining cup of cream on the bottom of the baking dish. Layer the sliced beets and fennel into the dish. Pour any remaining cream from the bowl over the top of the veggies. Cover the baking dish with foil and bake for 30 minutes.
While the veggies bake, pulse the hazelnuts in a food processor until they are very finely chopped. Add the hazelnuts to a small bowl and toss with the remaining 1/4 cup of parmesan, the panko, melted butter, lemon zest, and a pinch of salt.
After the veggies have baked for 30 minutes, remove the dish from the oven and discard the foil. Sprinkle the breadcrumb mixture evenly over the top. Return the gratin to the oven, uncovered, and bake for 15-20 minutes until the veggies are tender, the cream is bubbling, and the topping is golden brown.
Allow the gratin to cool for 5 minutes before serving. Garnish with chopped fennel fronds.
Notes
- Measure the rosemary and thyme for the recipe AFTER they have been finely chopped.
- Leftovers can be kept in the fridge and enjoyed within 4-5 days. Reheat leftovers in a small oven-safe dish in either the oven, microwave, or air fryer.
- I like buying roasted unsalted hazelnuts since they have most of the outer skin of the hazelnuts removed. Feel free to use raw hazelnuts if that’s all you can find!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: side