Fennel Gratin | Saveur
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 bulbs fennel, trimmed and halved lengthwise
- 2 tbsp. butter, cubed
- 2 cloves garlic, peeled and halved
- Coarse salt and freshly ground black pepper
- 1 1⁄2 cups hot chicken stock
- 2 tbsp. heavy cream
- Freshly grated nutmeg
- 1⁄4 cup freshly grated parmigiano-reggiano
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