Fennel Gratin

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Fennel is simmered until tender, then topped with a mixture of grated cheese and breadcrumbs for a quick, fresh, lighter in style gratin.
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  • Level: Easy
  • Total: 25 min
  • Active: 5 min
  • Yield: 4 servings
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Directions

  1. Halve, core and slice 3 fennel bulbs 1/2 inch thick. Boil in salted water with 1/2 lemon until tender, about 15 minutes; drain. Arrange in a buttered 2-quart baking dish. Sprinkle with a mix of 1/4 cup each parmesan and panko, 3/4 teaspoon chopped fennel seeds, 1/2 teaspoon kosher salt and a few grinds of pepper; dot with 3 tablespoons butter. Broil until golden, about 3 minutes. Top with chopped fennel fronds.
22m Easy 94%
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32m Easy 92%
CLASS
22m Easy 94%
CLASS
32m Easy 92%
CLASS

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