Milk-Braised Fennel
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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1 tablespoon unsalted butter
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4 fennel bulbs
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½ cup sliced shallots
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1 teaspoon salt
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½ teaspoon white pepper
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¼ teaspoon ground nutmeg
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3 cups whole milk
Tools
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measuring cups
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measuring spoons
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chopping board
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knife
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liquid measuring cup
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foil
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June Oven
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rectangular baking dish
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.
June Oven
Grease the baking dish
Grease the interior of the baking dish with 1 tablespoon of butter.
1 tablespoon unsalted butter
rectangular baking dish
Cut the fennel
Trim any brown or wilted spots from the fennel bulbs. Place one bulb root-side down on a chopping board, then slice the bulb from top to root into ½”-thick slices. Repeat with the remaining bulbs.
4 fennel bulbs
chopping board
knife
Start layering the vegetables
Arrange half of the fennel and shallot slices in the bottom of the prepared baking dish.
½ cup sliced shallots
measuring cups
Season the first vegetable layer and repeat
Sprinkle the vegetables with half the salt, half the white pepper and half the nutmeg. Add the remaining vegetables and sprinkle with the remaining seasonings for two layers total.
1 teaspoon salt
½ teaspoon white pepper
¼ teaspoon ground nutmeg
measuring spoons
Add the dairy and cover
Pour the milk over the fennel, then dot the top with 2 tablespoons of butter. Cover the baking dish tightly with foil.
3 cups whole milk
foil
liquid measuring cup
2 tablespoons unsalted butter
Start baking the gratin
Transfer the covered dish to the middle shelf of the June Oven. Bake the gratin 30 minutes. June will notify you when to remove the foil.
Remove the foil
When June notifies you, remove the foil from the gratin. Keep the June Oven hot using the button below.
Continue baking the gratin
Return the uncovered dish to the middle shelf of the June Oven. Cook the gratin an additional 30 minutes, until the fennel is very tender and the milk is thickened and almost absorbed. June will notify you when to add the topping. If necessary, follow directions on your June Oven to continue cooking the fennel.
Add the topping and keep heating
When June notifies you, remove the gratin from the June Oven. Sprinkle the top with the cheese and dot with the remaining tablespoon of butter. Keep the June Oven hot using the button below.
¾ cup grated Parmesan
1 tablespoon unsalted butter
Finish cooking the gratin
Return the dish to the middle shelf of the June Oven. Cook the gratin another 15 minutes, until the topping is browned and the gratin is bubbly.
Serve
Remove the gratin from the June Oven and allow to cool 5 minutes before serving.
