Fennel Carrot Gratin
Holiday entertaining is about the main dish; however, this side dish is worthy of any entrée. The fennel and carrots complement each other gloriously. The cheese and cream nicely boost the palatability. As all chefs know, nutmeg enhances cheese in any dish.
6 servings
INGREDIENTS:
3 medium carrots, peeled, thinly sliced on the bias on a mandolin
1 large fennel bulb, trimmed, cut into ¼ -inch batons
1 tablespoon garlic, minced
½ cup cream
½ teaspoon sea salt
1 teaspoon fresh thyme leaves
¼ teaspoon grated nutmeg
¼ teaspoon fresh ground black pepper
½ cup Parmigiano Reggiano cheese, finely grated
1 tablespoon butter + butter for the baking dish
⅔ cup whole grain bread crumbs
DIRECTIONS:
Preheat the oven to 400°F. Butter a 2-quart baking pan.
Bring the fennel and garlic covered with filtered water to boil in a small saucepan. Turn down to a simmer and cook until tender, about four minutes. Lift the fennel from the water to a small bowl. Add the carrots to the water and simmer until tender, about four minutes. Lift the carrots from the water to a small bowl. Return the water to a boil and cook until the liquid is reduced by half. Add the cream, salt, thyme, nutmeg, and pepper. Cook and stir until heated thoroughly, about 3 minutes.
In the meantime, heat the butter in a small saute pan. Add the breadcrumbs. Toss until they are coated with the butter.
Layer the carrots and fennel twice in the baking pan. Pour the cream mixture over the top of the fennel and carrots. Top with the cheese. Place in the oven and bake until bubbling about twenty minutes. Top with the breadcrumbs and continue to bake until golden brown on top, about five minutes.
Serve hot.
Fennel Carrot Gratin
Ingredients
- 3 medium carrots, peeled, thinly sliced on the bias on a mandolin
- 1 large fennel bulb, trimmed, cut into ¼ -inch batons
- 1 tablespoon garlic, minced
- ½ cup cream
- ½ teaspoon sea salt
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon grated nutmeg
- ¼ teaspoon fresh ground black pepper
- ½ cup Parmigiano Reggiano cheese, finely grated
- 1 tablespoon butter + butter for the baking dish
- ⅔ cup whole grain bread crumbs
Instructions
- Preheat the oven to 400°F. Butter a 2-quart baking pan.
- Bring the fennel and garlic covered with filtered water to boil in a small saucepan. Turn down to a simmer and cook until tender, about four minutes. Lift the fennel from the water to a small bowl. Add the carrots to the water and simmer until tender, about four minutes. Lift the carrots from the water to a small bowl. Return the water to a boil and cook until the liquid is reduced by half. Add the cream, salt, thyme, nutmeg, and pepper. Cook and stir until heated thoroughly, about 3 minutes.
- In the meantime, heat the butter in a small saute pan. Add the breadcrumbs. Toss until they are coated with the butter.
- Layer the carrots and fennel twice in the baking pan. Pour the cream mixture over the top of the fennel and carrots. Top with the cheese. Place in the oven and bake until bubbling about twenty minutes. Top with the breadcrumbs and continue to bake until golden brown on top, about five minutes.
- Serve hot.
Nutrition Facts
Calories
181Fat (grams)
12 gSat. Fat (grams)
7 gCarbs (grams)
17 gFiber (grams)
3 gNet carbs
13 gSugar (grams)
4 gProtein (grams)
6 gSodium (milligrams)
453 mgCholesterol (grams)
33 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.