This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Fennel Au Gratin
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- #86988
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds fennel bulbs
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 2/3 cup half and half, light cream, or milk
1/3 cup shredded Swiss or Gruyere cheese
1 tablespoon grated Parmesan or Romano cheese
1 tablespoon fine dry bread crumbs
directions
Preheat the oven to 375 degrees F.
Wash the fennel and trim the stalks down to within one inch of the bulb.
Slice the bulbs into quarters then crosswise into 1/4-inch thick slices.
Place the sliced fennel in a steamer basket over boiling water. Cover and let steam for 10 minutes or until tender.
Remove the fennel to a 2-quart baking dish. Season with salt and pepper.
Melt the butter in a medium saucepan over medium heat. Stir in the flour until smooth and cook, stirring, for 1 minute. Stir in the half and half and cook, stirring, over medium heat until thick and bubbly.
Stir in the Swiss cheese until melted.
Remove the pan from the heat. Pour the sauce over the fennel in the baking dish.
In a small bowl, combine the Parmesan and bread crumbs. Sprinkle evenly over the top of the cheese sauce.
Cover the dish and bake at 375 degrees F for 25-30 minutes or until hot and bubbly in the middle.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 5, 2013
I really enjoy fennel but have trouble finding many unique recipes for it. This one was just the right amount of cheese to fennel so that the fennel was still the star of the show.