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Parmesan Fennel Gratin Recipe

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This recipe for Parmesan Fennel Gratin is from Family Cookbook 2.0, 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:  
3 medium fennel bulbs
½ C chicken stock
½ C dry white wine
sea salt and ground black pepper
2 T unsalted butter, diced
3 T unsalted butter, melted
¾ C panko bread crumbs
1 C freshly grated Parmesan cheese
1 T minced parsley
1 ½ tsp. grated lemon zest
Directions:
Directions:
1) Preheat oven to 375 º F.
2) Remove the stalks from each fennel bulb and dicard. Cut the bulbs in half lengthwise through the core. Remove more of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3 or 4 wedges. Arrange the wedges cut side up in a gratin dish just large enough to hold them all in a single layer.
3) Pour the chicken stock and wine over the fennel then sprinkle with 2 teaspoons of salt and ¾ teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 34-45 minutes, until the fennel is tender.
4) Remove from the oven and raise the oven temperature to 425º F.
5) Meanwhile, make the topping by combining the melted butter, panko, parmesan, parsley, zest and 1 tsp. salt and ½ tsp pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve
Personal Notes:
Personal Notes:
I first had this when Francey’s mom Mary Hart made it for Thanksgiving and I couldn’t believe it was fennel. The roasting turns the typical sharp, licorice flavor of fennel into something very unique and different. This makes a great side dish at Thanksgiving.

 

 

 

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