Fennel Gratin
- 2 pounds fennel bulbs (about 3-4 bulbs), fronds and stems removed and cut into 1/4 inch thick slices
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup panko bread crumbs (or regular bread crumbs)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 2 teaspoons thyme, chopped
- 1 tablespoon oil
- This recipe is vegetarian
- Produce
- Fennel bulbs (2 pounds)
- Thyme (2 teaspoons)
- Cooking & Baking
- Salt and pepper (1)
- Vegetable oil (2 tablespoon)
- Bread & Baked Goods
- Panko bread crumbs (1/2 cup)
- Dairy
- Mozzarella cheese (1/2 cup)
- Parmigiano reggiano (1/2 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published February 11, 2012 (1 year ago).
69 people saved this recipe.
