We're hard pressed to think of another season that is as highly anticipated as springtime - longer days, warmer weather coming, and new fresh fruits and vegetables in the stores. We are huge fans of asparagus, rhubarb, the start of stone fruit season with apricots and so much more. Liz and her good friend Lisa Chernick, recently hosted an event for the Target100 community where they shared what spring produce they are most looking forward to and what they are cooking right now.

This recipe celebrates fennel. If you've walk right by fennel at store or farmers market, we'd suggest you stop and pick some up! It's such a bright and bold vegetable who's taste mellows and gets more rich with roasting. It's also a great low carbohdrate vegetable to add thinly sliced on salads or in sheet pan dinners for a punch of flavor. Lisa's recipe for a roasted fennel gratin would make a perfect side dish for a weekend brunch or an Easter or spring holiday meal. Check out the Target100 blog for more recipe ideas and inspiration.

Roasted Fennel Gratin recipe

Serves: 4

Total time (prep + cook): 1 hour and 15 minutes

Ingredients:

2 large fennel bulbs

Olive oil

Salt and pepper

½ cup (or more, if desired!) grated parmigiano-reggiano, or grana padano, or pecorino romano

Directions

1. Preheat the oven to 400°F.
   
   


2. If the stalks are still attached to your fennel, trim them off, cutting close to the bulb. Reserve some of the fronds to use as a garnish, and the stalks to use the next time you’re making a soup stock, if desired. Trim off any brown or blemished areas, removing the outermost layer only if it’s in bad shape.
   
   


3. Leaving the core intact, slice the fennel into ⅓-inch thick slices–it’s ok if some slices fall apart. Lightly salt and pepper the fennel.
   
   


4. In a baking dish large enough to accommodate the fennel slices stacked upright on an angle, lightly coat the bottom and sides of the pan with olive oil. Begin layering the fennel, adding a generous sprinkle of grated cheese between each layer until all the fennel is used up. Tuck in any loose pieces anywhere you can. Add a tablespoon of water to the bottom of the pan. Drizzle the top with olive oil.
   
   


5. Cover the pan with foil, and roast for 15 minutes. Remove the foil and roast until golden brown and tender enough that a knife will easily slide through the fennel, 35 to 40 minutes. Cool for 5 to 10 minutes, garnish with fronds, if desired, and serve.

Nutrition facts per serving: 9 gms of carbohydrates

Recipe developed by Lisa Chernick in collaboration with Target100