Fennel Gratin with Walnut-Thyme Breadcrumbs recipe for managing PCOS and pregnancy on Fertility Chef
Recipe by Alison Roman A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
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Cooking tools:
- Oven
- Mixing bowl
- Baking dish
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise
- 1 small onion, thinly sliced
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons thyme leaves, divided
- Kosher salt, freshly ground pepper
- 1 1/2 cups very coarse fresh breadcrumbs
- 1 cup walnuts, coarsely chopped
- 2 tablespoons olive oil
- 1 ounce finely grated Parmesan (about 1 cup)
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