Parmesan Fennel Gratin

• Produce

  • 3 Fennel, bulbs
  • 1 tbsp Preserved lemon
  • 1 Thyme, fresh
  • 2 Yellow onions

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 Pinch Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 3/4 cup Panko bread crumbs

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Heavy cream
  • 1 cup Parmigiano-reggiano, grated

Found on westoftheloop.com

Description

Ingredients

• 2 TB extra virgin olive oil
• 2 yellow onions, halved and sliced
• 3 bulbs fennel, trimmed, halved, woody core removed (fronds reserved for garnish)
• 1 TB preserved lemon, minced (optional)
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• Pinch nutmeg
• 3 TB butter
• 3/4 cup Panko bread crumbs
• 1 cup Parmigiano Reggiano, grated
• Fresh thyme
• Salt and pepper to taste

Directions

• In a large, deep skillet, heat the olive oil over medium heat.
• Add the onions and sauté until translucent, about five minutes.
• Thinly slice the halved fennel bulbs and add them to the skillet. Season well with salt and pepper.
• Sauté fennel until tender, about fifteen minutes.
• Add cream and chicken and season with a pinch of nutmeg. Simmer for a few minutes until thickened.
• Pour fennel mixture into a buttered, shallow baking dish and set aside. (May be done ahead.)
• Preheat oven to 425.
• In a large nonstick skillet, melt the butter over medium heat. Add the Panko bread crumbs and toast until golden brown, about five minutes.
• Remove from heat and allow to cool.
• Add grated Parmigiano Reggiano and the leaves from several sprigs of thyme to bread crumbs.
• Top fennel in baking dish with the bread crumb mixture.
• Bake until golden brown and bubbly, about twenty minutes.
• Garnish with chopped reserved fennel fronds and serve immediately.