Fennel Gratin With Walnut Thyme Breadcrumbs Food
FENNEL GRATIN WITH WALNUT-THYME BREADCRUMBS
A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
Provided by Alison Roman
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30-35 minutes.
- While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
- Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12-15 minutes. Let cool slightly before serving.
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- Place rack in upper third of oven; preheat to 400°. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes.
- While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
- Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12–15 minutes. Let cool slightly before serving.
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