Fennel Gratin With Walnut Thyme Breadcrumbs Recipes

FENNEL GRATIN WITH WALNUT-THYME BREADCRUMBS

Steps:

• Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30-35 minutes.
• While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
• Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12-15 minutes. Let cool slightly before serving.

PARMESAN FENNEL GRATIN

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.

FENNEL GRATIN

Steps:

• Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.