Fennel: From tea staple to star casserole ingredient

We love casseroles. They require minimal effort and allow us to "clean out" the fridge of leftovers. Preparing a simple casserole only necessitates an oven, making it accessible to inexperienced cooks. Even when the main ingredient is the less familiar fennel. For many, fennel is primarily known as an ingredient in teas to alleviate bloating. However, it's worth noting that fennel can be a great addition to any diet.

Fennel is a plant with a delicate, slightly sweet taste reminiscent of anise. Its properties are particularly known for aiding digestion and alleviating digestive issues such as bloating, indigestion, or heartburn. Fennel also has antispasmodic properties, which can be helpful in cases of stomach pain, including menstrual cramps. Fennel tea works excellently after a hearty meal when one feels overstuffed and has a stomach ache.

Fennel, mainly cultivated in Mediterranean regions, is prominent in the cuisines of various countries such as Italy, Greece, and Spain. Interestingly, every part of this plant is edible—from the bulb to the seeds and even the fronds and stalks.

Ingredients:

• 1 fennel
• 200 ml heavy cream (18% or 30%)
• 3 tablespoons Parmesan
• fresh dill
• 1 teaspoon butter
• 1 teaspoon breadcrumbs

Preparation:

1. Clean the fennel, trim the stalk, and cut the bulb into quarters. Rinse and put into boiling salted and sugared water. Cook for about 5 minutes.
2. Drain the parboiled fennel.
3. Grease the baking dish with butter and sprinkle with breadcrumbs.
4. Chop the dill, and mix the cream with 2 tablespoons of Parmesan. Add the dill.
5. Place the fennel in the baking dish, then pour over the cream mixed with cheese and dill.
6. Sprinkle the whole dish with the remaining cheese. Bake at 200°C for 15 minutes (GMT).