Fennel Gratin Without Cream at Shirley Funk blog

Fennel Gratin Without Cream. this rich, elegant gratin, adapted from the chef naomi pomeroy's book taste and technique, brings together braised fennel, gruyère sauce and crisp bread crumbs, with outrageously delicious. arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Arrange the fennel in a baking dish, then cover with the béchamel sauce. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of. preheat the oven to 400°f. With just 5 ingredients, what's not to love? in this easy gratin, the fennel wedges are baked with onions and stock and finished with a crisp, golden topping of panko and cheese.

Parmesan Fennel Gratin — Goldfinch & Scout
from www.goldfinchandscout.com

Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of. this rich, elegant gratin, adapted from the chef naomi pomeroy's book taste and technique, brings together braised fennel, gruyère sauce and crisp bread crumbs, with outrageously delicious. arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. preheat the oven to 400°f. in this easy gratin, the fennel wedges are baked with onions and stock and finished with a crisp, golden topping of panko and cheese. Arrange the fennel in a baking dish, then cover with the béchamel sauce. With just 5 ingredients, what's not to love?

Parmesan Fennel Gratin — Goldfinch & Scout

Fennel Gratin Without Cream arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. in this easy gratin, the fennel wedges are baked with onions and stock and finished with a crisp, golden topping of panko and cheese. this rich, elegant gratin, adapted from the chef naomi pomeroy's book taste and technique, brings together braised fennel, gruyère sauce and crisp bread crumbs, with outrageously delicious. With just 5 ingredients, what's not to love? Arrange the fennel in a baking dish, then cover with the béchamel sauce. preheat the oven to 400°f. arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of.

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