Ina Garten Roasted Fennel Gratin at Martin Teasley blog

Ina Garten Roasted Fennel Gratin. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the stalks from each fennel bulb and discard. Preheat the oven to 350 degrees. Preheat the oven to 375 degrees. Preheat the oven to 350 degrees f. I’ve now come to expect greatness from ina, and this recipe certainly didn’t disappoint. Parmesan fennel gratin from barefoot contessa. Remove the cores and thinly slice the bulbs crosswise, making approximately 2 cups of sliced fennel. Remove from the oven and cover with parmesan shavings. It’s everything you want from a potato gratin:. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown.

Lynda's Recipe Box PotatoFennel Gratin(from Ina Garten)
from lyndasrecipebox.blogspot.com

Remove from the oven and cover with parmesan shavings. Remove the stalks from each fennel bulb and discard. Preheat the oven to 350 degrees f. Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. I’ve now come to expect greatness from ina, and this recipe certainly didn’t disappoint. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 2 cups of sliced fennel. It’s everything you want from a potato gratin:. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Preheat the oven to 375 degrees.

Lynda's Recipe Box PotatoFennel Gratin(from Ina Garten)

Ina Garten Roasted Fennel Gratin Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the stalks from each fennel bulb and discard. I’ve now come to expect greatness from ina, and this recipe certainly didn’t disappoint. Preheat the oven to 350 degrees. It’s everything you want from a potato gratin:. Preheat the oven to 350 degrees f. Parmesan fennel gratin from barefoot contessa. Remove the cores and thinly slice the bulbs crosswise, making approximately 2 cups of sliced fennel. Remove from the oven and cover with parmesan shavings. Preheat the oven to 375 degrees. Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the stalks from the fennel and cut the bulbs in half lengthwise.

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