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Video: Spinach, Fennel and White Bean Gratin

BY Kevin Lee Jacobs | June 6, 2019 20 Comments

Last updated on July 8th, 2019

Spinach, Fennel and White Bean Gratin: a scrumptious way to enjoy your veggies!Need a uniquely delicious but meatless main course? Just wait until you taste my Spinach, Fennel and White Bean Gratin! The veggies are enveloped in an aromatic cream sauce, and finished with a crisp lid of buttered breadcrumbs and Parmesan cheese.  Watch me make this easy poetry right before your very eyes. Then scroll down for the printable recipe:

As I mentioned in the video, fennel affords a mild “licorice” perfume. It does not, however, smell or taste like candy-store licorice. Fennel’s anise-y air is both pure and pleasant. And for those of you who have asked, there is no substitute for fennel. Not one that I can think of, anyway!

Serve this Spinach, Fennel and White Bean Gratin for dinner tonight, and you won't be sorry!Now, please don’t forget to make this Spinach, Fennel and White Bean Gratin! It’s delicious. It’s easy to make. I discovered the dish back in 2013, and I’ve been making it ever since. I hope you’ll give it a try someday.

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As promised, here’s the printable:

Print
A Spinach, Fennel and White Bean Gratin

Prep Time: 5 minutes

Cook Time: 45 minutes

50 minutes

Yield: 6-8 servings

A symphony of spinach, fennel, and small white beans, all sumptuously enveloped in a nutmeg- and garlic-scented cream sauce, and topped with a crisp lid of buttered breadcrumbs and Parmesan cheese. Easy to make!

Ingredients

    For the filling:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • The white part of 1 large fennel, halved, cored, and thinly sliced
  • 1 large white onion, thinly sliced
  • Salt and freshly-ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 4 garlic cloves, minced
  • 10 ounces fresh, organic baby spinach leaves
  • 1 tablespoon cornstarch
  • 1 1/2 cups half-and-half
  • 2 (15-oz.) cans small white beans, drained and rinsed
  • For the topping:
  • 2 cups breadcrumbs from fresh, home-made-type bread
  • 2 cups grated Parmesan cheese
  • 4 tablespoons (1/4 cup) unsalted butter, melted

Instructions

  1. Preheat the oven to 400°F. Warm the butter and oil in a heavy pot or Dutch oven over medium heat. . When the butter melts, add the fennel, onion, salt, pepper and nutmeg. Stir briefly, and then cover the pot, reduce heat to "low," and cook until the fennel is soft and the onion is translucent — about 10 minutes. Stir in the garlic, and let it cook until fragrant -- about 1 minute.
  2. Add the spinach one handful at a time, and toss it about with a spatula until it wilts. Then, in a small bowl, mix the cornstarch with just enough of the half-and-half to make a smooth paste. Pour the remaining half-and-half into the pot, increase the heat, and let the mixture come to a boil. Then add the cornstarch solution and stir until the sauce thickens -- about 1 minute.
  3. Lower the heat, stir in the beans, and let them simmer slowly until warmed throughout -- about 5 minutes. Tip the mixture into a 9 x 13 baking dish or a similarly-sized gratin dish.
  4. Mix together the topping ingredients and pour them evenly over the casserole. Bake in the preheated oven until the topping browns and crisps and the outside edges of the sauce begin to bubble -- about 30 minutes. Serve hot.
3.1
https://www.agardenforthehouse.com/spinach-fennel-and-white-bean-gratin/
Copyright 2015 by Kevin Lee Jacobs

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Botanical Cocktail: The Rosemary Greyhound

Comments

  1. 1

    JACOB M EDINGFIELD says

    June 9, 2019 at 8:28 am

    Kevin,

    Thanks again for sharing the information about the Shark vacuum. I got one and I am amazed how it can really pick up the dust and pet hair my other sweeper couldn’t. I also have the Shark mop which I endorse for cleaning the tiles in the bathrooms and kitchen.

    You are like a fountain of knowledge….Thanks

  2. 2

    NorseArcher says

    June 9, 2019 at 8:32 am

    Hi, fennel is the licorice-tasting plant, right? Is there a substitute for it? We don’t care for that flavor. Any suggestions for recipes that call for it? Thanks

  3. 3

    NorseArcher says

    June 9, 2019 at 8:38 am

    Forgot to mention that I did view the video and meant is the white base as strong-flavored as the green fronds?

  4. 4

    Rosemary says

    June 9, 2019 at 8:49 am

    Hi Kevin,
    This recipe will be tonight’s supper served with a delicious (I hope) beet salad. You kept being ‘bumped’ all over the screen and you and your lovely kitchen kept being partially covered-up by an ad for the movie about Elton John. I love Elton but I love YOU more ! It’s hard to follow your video when you are being moved all around the screen and Elton, keeps begging for attention, and he’s hard to get rid of. He just wouldn’t listen to me. Can you tell please him to get his own website or sit quietly on the side until it’s his turn.

    Thanks Love !

  5. 5

    Kevin Lee Jacobs says

    June 9, 2019 at 9:11 am

    Hi NorseArcher – The white part of fennel has a pure — and mild — anise scent. Mercifully it bears no resemblance to the taste and aroma of candy store licorice!

    Hi Rosemary – Oy. Although I welcome the revenue the ads provide, the one that is bouncing around today is driving me BONKERS. Will ask SheKnows Media to fix it tomorrow.

  6. 6

    Linda Karosic says

    June 9, 2019 at 10:13 am

    Everything you make looks good to me! I am sort of mesmerized by your cooking videos. 🙂 I think i am using them to meditate!

  7. 7

    Kevin Lee Jacobs says

    June 9, 2019 at 10:40 am

    Hi Linda – Your words made my day. Thank you!

  8. 8

    Phyllis Sullivan says

    June 9, 2019 at 3:40 pm

    Thanks for recipes
    What is with your site???? Advertising that covers your message ..
    and keeps moving can’t get rid of it ????

  9. 9

    Kevin Lee Jacobs says

    June 10, 2019 at 8:31 am

    Hi Phyllis – That ad is really annoying. I’ve asked to have it removed.

  10. 10

    Brenda Brockett says

    June 10, 2019 at 4:23 pm

    Hi, Kevin,
    I plan to make the spinach, fennel & bean gratin for a potluck type gathering tomorrow evening. I have not visited your surprising and informative site in over a year due to being away from home. I enjoy it!
    What is with all of these ads bouncing around? LL Bean, Corolla car ads, BEst Buy, movie ads, stress balls, Lowe’s, HP printers and airlines, insurance, clothes and Clorox and so forth ADS that completely block your page and interrupt your video presentation. (I can hear you, but cannot see you!)
    Thanks for sharing this recipe and many others. YUM!

  11. 11

    Leslie G Derbecker says

    June 10, 2019 at 9:44 pm

    I have not had the bouncing ads, so it must have been fixed by the time I tuned in. I am not a big fan of beans, but your recipe sounds so good that I am keen to make it. Thanks very much Kevin!

  12. 12

    Karen G says

    June 11, 2019 at 4:32 pm

    I look forward to your cooking every week! Its one of the few emails I dont delete! I agree with Linda K…you have a relaxing effect on me.
    You should give a yoga class!!!

  13. 13

    Becky says

    June 11, 2019 at 7:00 pm

    I baked this lovely-smelling casserole tonight. I sautéed some scallops in a little butter with s&p to have with the casserole. YUMMY!

  14. 14

    Kevin Lee Jacobs says

    June 11, 2019 at 7:15 pm

    Hi Becky — I’m soooooo glad this recipe worked out for you. Thanks for the review!

  15. 15

    Elisa says

    June 11, 2019 at 11:46 pm

    I too am not a fan of fennel; a recommended substitute would be appreciated! Also, what do the asterisks next to the toppings signify?

  16. 16

    tricialee says

    June 15, 2019 at 2:40 pm

    The screen won’t stay still long enough for me to type my comments

  17. 17

    tricialee says

    June 15, 2019 at 2:42 pm

    having a problem with recipe – right in the middle of sautéing onions and fennel, had a question and opened your website – only to find the instructions different than the original one that I printed out!! I’m so con

  18. 18

    Kevin Lee Jacobs says

    June 15, 2019 at 2:53 pm

    Hi tricialee — I’m here. What’s your question?

  19. 19

    Pat says

    June 17, 2019 at 5:35 am

    I love your recipes. I also love fennel. I will be trying this recipe soon. I know it will be amazing. The combination of spinach, fennel and white beans isn’t something I would ever think of putting together but it sounds delish. Thanks for sharing your wonderful ideas!

    Pat C

  20. 20

    Michelle says

    June 18, 2019 at 6:39 pm

    Wondering if apples could be a good substitute for fennel fir those asking about a substitute.
    I’m wondering if the cornstarch is necessary? One of the people I cook for has a corn allergy and I usually just skip it in recipes or add a tiny bit if flour. Would that work here?

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