Celery And Fennel Gratin Recipe

Name: Celery And Fennel Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy fennel sauce; 1 medium fennel bulb, cut into a small dice; 6 filets of anchovies packed in oil and minced; 3 tablespoons butter; 1/4 teaspoon white pepper; 1/4 teaspoon ground fennel seed; 2 tablespoons flour; 1 1/4 cups half and half; For the gratin; 8 Large stalks celery, cut into 1 1/2 inch pieces; 1 small leek, white and light green part, halved lengthwise and then cut crosswise about 1/2 inch; 4 tablespoons butter; The creamy fennel sauce; 3/4 cup grated parmesan cheese; 1/2 cup panko crumbs

Servings: persons

Creamy fennel sauce
1 medium fennel bulb, cut into a small dice
6 filets of anchovies packed in oil and minced
3 tablespoons butter
1/4 teaspoon white pepper
1/4 teaspoon ground fennel seed
2 tablespoons flour
1 1/4 cups half and half
For the gratin
8 Large stalks celery, cut into 1 1/2 inch pieces
1 small leek, white and light green part, halved lengthwise and then cut crosswise about 1/2 inch
4 tablespoons butter
The creamy fennel sauce
3/4 cup grated parmesan cheese
1/2 cup panko crumbs

1
In a large saute pan saute the fennel and anchovy in the butter until the fennel softens.Stir in the white pepper and ground fennel.
2
Add the flour and cook a few minutes to let the flour lose that floury taste. Slowly stir in 1 cup of the half and half and cook a few minutes until the sauce thickens a bit.
3
Place the cooked mixture in a blender, add the remaining quarter cup of half and half and puree until smooth. Set aside.
4
In a large saute pan saute the celery and leek in the butter just until the leek softens a bit (about 6 to 7 minutes)
5
Place the celery/ leek mixture into a 9 x9 inch baking dish and pour the fennel sauce over. Bake in a pre heated 350F oven, covered for about 45 to 50 minutes. Uncover and bake for 15 minutes or more until the sauce thickens .
6
Combine the cheese and panko and sprinkle over the casserole. Increase the oven temp to 425F and bake another 15 minutes or so. Let the casserole rest 5 to 10 minutes before serving.

1784

kcal

Calories

185

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Creamy fennel sauce, 1 medium fennel bulb, cut into a small dice, 6 filets of anchovies packed in oil and minced, 3 tablespoons butter, and more.

Yes, Celery And Fennel Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery And Fennel Gratin

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