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Fennel Gratin with Sopressata
Ingredients
- GRATIN
- Cooking spray
- 2 Tbsp. canola oil
- 2 Tbsp. chopped onion
- 1 Tbsp. minced fresh garlic
- 2 cups sliced fennel
- 1/4 cup thinly sliced sopressata
- 1/4 cup chicken stock
- 1 Tbsp. chopped fresh chervil
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh thyme
- TOPPING
- 1-1/2 Tbsp. butter, melted
- 1/2 cup Parmesan cheese
- 1/3 cup Panko breadcrumbs
- 1 tsp. minced garlic
- 1 tsp. chopped fresh parsley
- 1 tsp. chopped fresh thyme
Directions
- 1. Preheat standard oven to 350°F. Coat quarter hotel pan with cooking spray; set aside. For Gratin, sauté onion and garlic in large skillet in oil on medium heat 1 minute. Stir in fennel. Cook 4 to 6 minutes or until tender, stirring occasionally.
- 2. Stir in sopressata, stock and herbs. Spoon into prepared pan.
- 3. For Topping, combine all ingredients. Sprinkle over fennel mixture. Bake 18 to 20 minutes or until topping is golden and crisp. Divide gratin evenly between 4 plates and serve.
- Nutritional information per serving: Calories 308; Total Fat 22g; Saturated Fat 9g;
- Trans. Fat 0g; Cholesterol 51mg; Sodium 684mg; Total Carbohydrate 11g; Dietary Fiber 2g;
- Total Sugars 1g; Protein 12g
