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Fennel Gratin

http://www.eatingwell.com/recipes/fennel_gratin.html

From EatingWell:  January/February 1996

Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat. Make it a meal: Try this gratin with Bistro Beef Tenderloin and Potato Galette.

6 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
  2. Trim off stalks and tough outer layers from fennel. Cut the bulbs in half lengthwise. Then cut each half into 4 wedges. Heat oil in a large nonstick skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for about 1 minute more. Pour in broth, lemon juice and anise liqueur (if using); cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Season with salt and pepper and transfer to the prepared dish. Bake, uncovered, until the fennel is very tender, about 45 minutes. Combine Parmesan and breadcrumbs; sprinkle over the fennel. Bake until the top is golden, about 10 minutes longer.

Nutrition

Per serving : 150 Calories; 4 g Fat; 2 g Sat; 2 g Mono; 7 mg Cholesterol; 23 g Carbohydrates; 7 g Protein; 6 g Fiber; 426 mg Sodium; 838 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Tips & Notes