Parmesan Fennel Gratin

Name: Parmesan Fennel Gratin
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps unsalted butter, diced; 118 milliliters chicken stock, preferably homemade; 79 milliliters dry white wine; 3 mediums fennel bulbs; 1 Tbsp minced fresh flat-leaf parsley; 6 servings Kosher salt and freshly ground black pepper; 2 teaspoons grated lemon zest; 177 milliliters panko (Japanese bread flakes); 237 milliliters freshly grated Parmesan cheese; 3 Tbsps unsalted butter, melted

Parmesan Fennel Gratin might be just the side dish you are searching for. This recipe makes 6 servings with 233 calories, 9g of protein, and 15g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, lemon zest, fennel bulbs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Remove the stalks from each fennel bulb and discard.

Ingredients you will need

Fennel Bulb

Cut the bulbs in half lengthwise through the core.

Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact.

Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer.

Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender.

Ingredients you will need

Chicken Stock