Fennel And Anchovy Gratin at Steven Bartley blog

Fennel And Anchovy Gratin. This gratin recipe combines celery, fennel and leek in a creamy sauce topped with a parmesan panko crunch. The fennel is the perfect foil to the two umamis, which are almost seasoning enough. Fennel, potato and onion gratin with anchovy cream. This fennel potato gratin is made with just a handful of ingredients, but hosts bold flavors with fresh fennel, hints of nutmeg and rich gruyere cheese. A rocket salad and boiled potatoes make good additions. It can be prepared up to a day ahead of time. Recipe by claire aldous, from issue #66. Ingredients 4 fennel bulbs 12 anchovy fillets 300ml double cream 75g grated parmesan 75g fine breadcrumbs instruction trim the bases of the fennel bulbs and cut off the top stalks and fronds. Panko crumbs are good for the breadcrumb topping. Fennel and anchovy gratin with parmesan. This makes for a unique and trusty side dish. Pairing parmesan and anchovy is an old trick of mine:

Ingredients 4 fennel bulbs 12 anchovy fillets 300ml double cream 75g grated parmesan 75g fine breadcrumbs instruction trim the bases of the fennel bulbs and cut off the top stalks and fronds. Pairing parmesan and anchovy is an old trick of mine: The fennel is the perfect foil to the two umamis, which are almost seasoning enough. Recipe by claire aldous, from issue #66. Panko crumbs are good for the breadcrumb topping. This fennel potato gratin is made with just a handful of ingredients, but hosts bold flavors with fresh fennel, hints of nutmeg and rich gruyere cheese. Fennel, potato and onion gratin with anchovy cream. This gratin recipe combines celery, fennel and leek in a creamy sauce topped with a parmesan panko crunch. Fennel and anchovy gratin with parmesan. It can be prepared up to a day ahead of time.

Fennel Gratin Recipe This Healthy Table

Fennel And Anchovy Gratin This fennel potato gratin is made with just a handful of ingredients, but hosts bold flavors with fresh fennel, hints of nutmeg and rich gruyere cheese. This fennel potato gratin is made with just a handful of ingredients, but hosts bold flavors with fresh fennel, hints of nutmeg and rich gruyere cheese. A rocket salad and boiled potatoes make good additions. Fennel and anchovy gratin with parmesan. Ingredients 4 fennel bulbs 12 anchovy fillets 300ml double cream 75g grated parmesan 75g fine breadcrumbs instruction trim the bases of the fennel bulbs and cut off the top stalks and fronds. Fennel, potato and onion gratin with anchovy cream. Recipe by claire aldous, from issue #66. This gratin recipe combines celery, fennel and leek in a creamy sauce topped with a parmesan panko crunch. Pairing parmesan and anchovy is an old trick of mine: The fennel is the perfect foil to the two umamis, which are almost seasoning enough. It can be prepared up to a day ahead of time. This makes for a unique and trusty side dish. Panko crumbs are good for the breadcrumb topping.