Fennel Gratin

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

I first ate this in the dining car on a train between Florence and Venice. Talk about a surprise— good food on a train and a recipe I wanted to reproduce.


  • 6 tablespoons unsalted butter plus 2 tablespoons, melted, for drizzling
  • 6 large fennel b



Melt the butter in a large sauté pan or skillet over medium heat until foamy. Add the sliced fennel and sauté, stirring often, until golden, about 10 minutes. Add the Chicken Stock, reduce the heat and simmer until tender, about 10 minutes. Season with salt and pepper and the nutmeg, if using.

Preheat the oven to