The Fennel, Thyme & Parmesan Gratin was a wonderful side dish. The combination was lovely. The fennel came through really well. I thought that it might have been swamped by the parmesan and thyme but it really wasn't. Also for a dish that has cream, butter and parmesan it wasn't as rich as I thought it might be. It went perfectly with the pan-fried pork chop and green beans to round out the meal. I would highly recommend this dish. The recipe is from Australian Good Taste June 2011.
Fennel Thyme & Parmesan Gratin
Melted butter, to grease
1 fennel bulb, top trimmed, cut lengthways into 3cm slices
25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
20g (1/4 cup) finely grated parmesan
40g butter, chopped
6 sprigs fresh thyme, leaves picked
125ml (1/2 cup) pouring cream
Fennel Thyme & Parmesan Gratin
Melted butter, to grease
1 fennel bulb, top trimmed, cut lengthways into 3cm slices
25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
20g (1/4 cup) finely grated parmesan
40g butter, chopped
6 sprigs fresh thyme, leaves picked
125ml (1/2 cup) pouring cream
Brush a baking dish with melted butter. Cook the fennel in a saucepan of boiling water for 10 minutes or until tender. Drain.
Preheat oven to 180°C. Arrange the fennel over the base of the prepared dish. Top with the breadcrumbs, parmesan, butter and thyme. Drizzle with cream. Bake for 15 minutes or until golden. Season with salt and pepper.
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