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Fennel Gratine with Parmesan Cheese
3 large or 4 to 5 small fennel bulbs
about 3 tbsps. unsalted butter
black pepper freshly ground
1/4 of a cup freshly grated parmesan cheese, grate it into strips when you are baking, you don't need to measure the butter and parmesan cheese because you can just grate it on top until it looks like enough
seasoned bread crumbs
A shallow gratine pan or dish. Cut the fennel tops where they meet the bulb and discard them. Pare away any bruised or brownish parts from the bulb and cut off a thin slice from the bottom. Cut the bulb in lenghtwise slices about 1/4 of an inch thick and wash by soaking them in cold water.
Turn on the oven to 450 degrees.
Bring a pot of water to a boil and boil and add the fennel for 5 to 10 minutes or until it is tender. Lift the fennel out of the water with a slotted spoon and lay carefully in the gratine dish so that they are all pointed in the same direction length-wise. They will fall apart, don't worry about it.
Sprinkle some breadcrumbs on top. Grate the parmesan cheese on top of that and then grate the butter. Add just a few more bread crumbs. Put the dish into the oven for 10 to 15 minutes until it golden brown.
Serves 6.
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Fennel Gratine with Parmesan Cheese
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fennel Gratine with Parmesan Cheese
3 large or 4 to 5 small fennel bulbs
about 3 tbsps. unsalted butter
black pepper freshly ground
1/4 of a cup freshly grated parmesan cheese, grate it into strips when you are baking, you don't need to measure the butter and parmesan cheese because you can just grate it on top until it looks like enough
seasoned bread crumbs
A shallow gratine pan or dish. Cut the fennel tops where they meet the bulb and discard them. Pare away any bruised or brownish parts from the bulb and cut off a thin slice from the bottom. Cut the bulb in lenghtwise slices about 1/4 of an inch thick and wash by soaking them in cold water.
Turn on the oven to 450 degrees.
Bring a pot of water to a boil and boil and add the fennel for 5 to 10 minutes or until it is tender. Lift the fennel out of the water with a slotted spoon and lay carefully in the gratine dish so that they are all pointed in the same direction length-wise. They will fall apart, don't worry about it.
Sprinkle some breadcrumbs on top. Grate the parmesan cheese on top of that and then grate the butter. Add just a few more bread crumbs. Put the dish into the oven for 10 to 15 minutes until it golden brown.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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