Fennel Gratin W Tarragon And Lemon Recipe

Name: Fennel Gratin W Tarragon And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs large, core and stalks removed and thinly sliced; 1 yellow onion peeled and thinly sliced; 2 garlic clove finely minced; 1 tablespoon olive oil; 4 tablespoons unsalted butter separated; 3 tablespoons all purpose flour; 2 cups unsweetened soymilk unsweetened almond milk, or dairy milk<; 4 ounces Fontina cheese grated; 2 ounces pecorino romano cheese grated; 1 tablespoon fresh tarragon finely chopped; 1 tablespoon lemon zest; 1/2 cup unseasoned breadcrumbs; kosher salt to taste; ground white pepper to taste; nutmeg grated fresh

Servings: persons

2 fennel bulbs large, core and stalks removed and thinly sliced
1 yellow onion peeled and thinly sliced
2 garlic clove finely minced
1 tablespoon olive oil
4 tablespoons unsalted butter separated
3 tablespoons all purpose flour
2 cups unsweetened soymilk unsweetened almond milk, or dairy milk<
4 ounces Fontina cheese grated
2 ounces pecorino romano cheese grated
1 tablespoon fresh tarragon finely chopped
1 tablespoon lemon zest
1/2 cup unseasoned breadcrumbs
kosher salt to taste
ground white pepper to taste
nutmeg grated fresh

1
Preheat oven to 375-degrees;
2
Heat a large saute pan over medium-high heat; add olive oil; saute onion until it becomes soft and translucent, approximately 5 minutes; add minced garlic and sliced fennel; saute until fennel softens, approximately 15 - 20 minutes; season lightly with kosher salt and ground white pepper; set aside and cool
3
In a sauce pan, add 3 T of unsalted butter; melt over medium heat; add all-purpose flour and thoroughly combine using a whisk; cook mixture for 2 - 3 minutes to make a white roux, stirring constantly
4
DO NOT ALLOW ROUX TO DARKEN IN COLOR... this will effect presentation and taste
5
Add soymilk (almond or dairy) to roux, slowly and constantly stirring so that no lumps form; cook mixture over medium-low heat for approximately 6 minutes, constantly stirring, until sauce starts to thicken and no longer tastes like raw flour
6
Remove sauce from heat; add just a pinch of fresh nutmeg; season lightly with kosher salt and ground white pepper; whisk in grated Fontina cheese until sauce is smooth

1170

kcal

Calories

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: 2 fennel bulbs large, core and stalks removed and thinly sliced, 1 yellow onion peeled and thinly sliced, 2 garlic clove finely minced, 1 tablespoon olive oil, and more.

Yes, Fennel Gratin W Tarragon And Lemon 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.

Fennel Gratin W Tarragon And Lemon

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