FENNEL GRATIN
4-6
1
hourThis Fennel Gratin is a delicious and elegant side dish perfect for the holidays or any day! Fennel is layered in a baking dish with a creamy sauce and Capital Heights Spice and then topped with a crispy, buttery topping. Not sure about fennel? This recipe is a great way to get to know this versatile veggie. This casserole doesn’t highlight strong fennel flavors, plus it’s lovely.
Ingredients
For the Sour Dough Bread Crumb Topping
1 cup , coarsely chopped sourdough breadcrumbs
2/3 cup grated Parmesan cheese
For the Gratin:
4 oz pancetta
2 cups heavy cream
2 shallots, quartered lengthwise
4 garlic cloves, smashed
1 Tbl fresh thyme leaves, plus more for garnish
1 1/2 tsp kosher salt
1 tsp black pepper
3 large fennel bulbs, trimmed, cored, and cut lengthwise into 1-inch-thick wedges
Instructions
- Preheat oven to 350°F. Come the bread crumb topping ingredients and set aside.
- Heat a cast iron skillet heat to medium. Drizzle in a bit of oil and add pancetta. Brown until crispy and turn off the heat.
- In a saucepan, bring cream, shallots, garlic, thyme, salt, Capitol City Heights Blend and pepper to a simmer. Reduce heat to a lazy simmer and cook, stirring often, until shallots and garlic are very soft, 15 to 20 minutes. Remove from heat, and transfer to a blender and allow to cool for 5 mins.
- Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until cream mixture is completely smooth, about 1 minute. Set aside.
- Arrange fennel wedges, slightly overlapping, in the cast-iron skillet with the pancetta. Pour cream mixture evenly over fennel. Roast on center rack in preheated oven until fennel is tender and sauce is bubbling, 40 to 50 minutes. Remove skillet from oven, and increase oven temperature to broil.
- Sprinkle sour dough breadcrumbs evenly over fennel. Broil on upper rack until top is browned, 1 to 4 minutes. Garnish with additional thyme leaves and black pepper. Let cool 5 minutes before serving.
