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Fennel Au Gratin Recipe

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This recipe for Fennel Au Gratin is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 heads fennel, trimmed and cut into 4” slices
1 T butter
2 tsp. minced garlic
¼ tsp. nutmeg
2 C fat free cream
2 T dry white wine or dry vermouth
½ C grated Parmesan cheese
¼ C bread crumbs
2 T chopped parsley
Salt and white pepper to taste
Directions:
Directions:
Blanch fennel in a large pot of boiling salted water for 3 – 5 minutes, until tender but not soft. Drain and set aside.

Put cream, garlic, nutmeg and white wine in medium saucepan and bring to a boil.
Turn down the heat to a simmer and allow cream to reduce by ½. Season with salt and pepper.

Butter a large oven proof casserole and place fennel one layer deep in pan.

Pour cream mixture over fennel and then scatter Parmesan over surface of cream.

Top casserole with bread crumbs and then parsley.

Bake at 400 degrees for 30 minutes or until mixture is nicely browned and bubbling.


Serves 4 – 6.

 

 

 

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