Fennel Gratin with Pecorino and Lemon

  • Currently 4/5
This was suggested to me as a side dish for a dinner party I hosted by SVM. It was a surprise hit with my guests, most of which, had not ever tried fennel. It's a lovely, low-key dish that I look forward to making again.

This recipe is from BonAppetit.com.
5 tablespoons olive oil
1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices
3 large garlic cloves, minced
5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
1/2 cup low-fat chicken broth
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
Crumb Topping
3 tablespoons butter
3/4 cup panko
1 cup Pecorino Romano cheese
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons finely grated lemon peel
Lightly oil shallow 2-quart glass or ceramic baking dish.
Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sauté until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
3. Makes 10 servings.
Dish   Side Dish

Dawn Knowlton

Member since Jan 2010

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