FENNEL GRATIN WITH PECORINO AND LEMON
Provided by Diane Morgan
Categories Cheese Side Christmas Thanksgiving High Fiber Dinner Lemon Fennel Fall Winter Christmas Eve Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- Gratin:
- Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
- Crumb topping:
- Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.
- Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
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Iqra Qusar
[email protected]This gratin is a great way to use up leftover fennel. It's also a delicious and easy side dish.
Nabeel minhas
[email protected]I'm not a vegetarian, but I really enjoyed this meatless main course. It's hearty and satisfying.
stunning videos
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and delicious.
Angel Centeno
[email protected]I love the combination of fennel and lemon in this gratin. It's a refreshing and flavorful dish.
Jonathon Dixon
[email protected]I found this recipe to be a bit too complicated. I think there are easier ways to make a fennel gratin.
Shawaiz Mughal
[email protected]This gratin is a great way to sneak some vegetables into your diet. My kids loved it!
MAITE Dladla
[email protected]I've made this gratin several times and it's always a hit with my family and friends. It's a great way to use up leftover fennel.
Alyan Rajpoot
[email protected]I thought this gratin was just okay. It wasn't as flavorful as I expected it to be.
Raja Malhi
[email protected]This recipe was a disaster. The gratin was watery and the fennel was mushy.
Veronica Rodriguez
[email protected]I'm not a big fan of fennel, but I thought this gratin was pretty good. The cheese and lemon helped to balance out the flavor of the fennel.
Tirjok Samrat
[email protected]This dish was easy to make and very delicious. I served it with a side of roasted vegetables.
Huzaifa Hassan
[email protected]I love the bright and citrusy flavor of this gratin. It's perfect for a summer meal.
Sultaana Begum
[email protected]The fennel gratin was a bit too rich for my taste. I think I would have preferred it with less cheese.
Sidra Khan
[email protected]This recipe is a keeper. I will definitely be making it again soon.
Jahnaya Sinclair
[email protected]I made this gratin for my vegetarian friends and they loved it. It's a great meatless main course.
Adil Mughal
[email protected]The fennel gratin was a hit at my dinner party. Everyone raved about it.
Carzychild Childcarzy
[email protected]I found this gratin to be a bit bland. Maybe I should have added more salt and pepper.
Olanike Toyin
[email protected]This recipe was easy to follow and turned out perfectly. I loved the crispy cheese on top.
Dulce Qannabbos
[email protected]I've never been a huge fan of fennel, but this dish changed my mind. The gratin was creamy and flavorful, and the fennel added a nice touch of sweetness.
Sajjad mehmood
[email protected]This fennel gratin was a delightful surprise! The combination of fennel, pecorino, and lemon was simply divine.