This is sort of the grilled steak of vegetable sides: it's rich and intense, and needs a wine that can stand up to it. The cheese and cream let the cabernet's tannins do the heavy lifting; the slight vegetal note of the fennel brings out the wine's red fruit.
Recipe courtesy of Food Network Kitchen
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Fennel Gratin
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Ingredients

Directions

1. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine. 

2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour.

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