Fennel Gratin with Pecorino and Lemon

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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.
Ingredients
Gratin
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
 
Directions
1.
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.
2.
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.
 
Categories:
Dish   Side Dish




Dawn Knowlton

Member since Jan 2010

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