PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the stalks from each fennel bulb and discard. 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. Remove from the oven and raise the oven temperature to 425 degrees F.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
- Note: The ingredient quantities were proportionally increased for this episode.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kamola Rasulova
[email protected]This was a great recipe! I made it for my wife's birthday dinner and she loved it. It's a simple dish, but the flavors are amazing. I will definitely be making this again.
Dolat Mugheri
[email protected]I've made this several times and it's always a hit. It's a great way to use up leftover vegetables and it's a healthy and delicious side dish.
TiptopBreak
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I like to serve it with a simple salad and some crusty bread.
Sajid King
[email protected]I found this recipe to be a little too complicated. There are a lot of steps involved and it took me longer to make than I expected. The end result was good, but I'm not sure it was worth all the effort.
Ayaan Adam & Eliza Waheed
[email protected]This was a bit too bland for my taste. I think it could use a little more salt and pepper, or maybe some garlic or onion powder. Otherwise, it's a good recipe.
PoliceChalkhimout Longnosenine
[email protected]I've made this several times now and it's always a favorite. It's a great way to use up leftover fennel and Parmesan cheese. I like to add a little bit of chopped fresh parsley or thyme for extra flavor.
Azhar iqbal Iqbal
[email protected]This is a great recipe for a special occasion. It looks and tastes impressive, but it's actually very easy to make. I highly recommend it!
The-INKS crew
[email protected]I'm not usually a big fan of fennel, but I loved it in this dish. The Parmesan and bread crumbs add a nice richness and crunch. I served it with grilled chicken and it was a perfect pairing.
Marcel Jurkowski (Marcello)
[email protected]This was a hit at my dinner party! Everyone raved about the flavor and how well the ingredients complemented each other. I will definitely be making this again.
Esihle Nyamani
[email protected]I made this last night and it was absolutely delicious! The fennel and Parmesan pair so well together and the gratin is perfectly crispy and golden brown. It's a great side dish for any roasted meat or fish.