Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.
Fennel Gratin with Dill Cream Cheese
Fennel really shines in this recipe. It’s so flavorful on its own, but pairing it with the rich cream cheese and fresh dill takes it to a whole new level.
click to experience the step-by-step recipe on Cooking Planit
The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
| PRODUCE |
|
| DAIRY |
|
| SPICE & BAKING |
|
| CONDIMENTS, OILS & DRESSINGS |
|
PREP STEPS
- Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then cut each half in half again. Discard the stalks.
- Leaving the layers intact, place the quartered fennel pieces on a sheet pan. If a few segments separate, place those on the sheet pan as well.
- Pick dill leaves off the stems and finely chop to measure the indicated amount.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a small mixing bowl.
- Add the panko and grated Parmesan cheese to the bowl of chopped parsley.
COOK STEPS
- Preheat the broiler on high.
- If your broiler is separate from your oven, also preheat your oven to 375 degrees at this time.
- Place the cream cheese, chopped dill and whole milk in a small saucepan. Season with salt and pepper, then place over low heat. Cook until the mixture is warm and the cheese is almost melted, about 3-5 minutes. You don’t need to melt the cheese completely. Once flavors are infused, remove milk from heat.
- Drizzle the fennel with olive oil and season with salt and pepper.
- Place the fennel under the broiler. Cook until well caramelized, about 6-9 minutes. Rotate the sheet pan after 4 minutes to ensure even cooking.
- If your broiler and your oven are the same, change to bake mode and set the oven to 375 degrees after you remove the fennel from the broiler.
- Lightly grease an 8?x8? baking dish with butter.
- Layer the fennel pieces in the baking dish. Pour the cream cheese mixture over the fennel, then sprinkle the Parmesan and panko mixture over the top. Cover with foil.
- Place the fennel gratin in the oven and bake until fennel is tender, about 30-40 minutes. Remove foil and continue baking until cheese is bubbly and top is golden, about 7-10 minutes.
- Once you remove the fennel gratin from the oven, cover loosely with foil and let it rest for about 5 minutes before slicing.
- Cut the fennel gratin into squares and transfer to dinner plates. Serve warm!
The post Thanksgiving Sides appeared first on Lisa Cooking.
