Fennel is simmered until tender, then topped with a mixture of grated cheese and breadcrumbs for a quick, fresh, lighter in style gratin.
| Level: | Easy |
| Total: | 25 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Halve, core and slice 3 fennel bulbs 1/2 inch thick. Boil in salted water with 1/2 lemon until tender, about 15 minutes; drain. Arrange in a buttered 2-quart baking dish. Sprinkle with a mix of 1/4 cup each parmesan and panko, 3/4 teaspoon chopped fennel seeds, 1/2 teaspoon kosher salt and a few grinds of pepper; dot with 3 tablespoons butter. Broil until golden, about 3 minutes. Top with chopped fennel fronds.