Braised Fennel Gratin at Larry Preston blog

Braised Fennel Gratin. Trim the fennel tops, then cut into. 4 bulbs of sweet florentine fennel (anise) 1½ quarts boiling water. With just 5 ingredients, what's not to love? heat oven to 200c/fan 180c/gas 6 and put a pan of salted water on to boil. 750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved. this is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or sunday lunch. in a large frying pan for which you have a lid, heat two and a half tablespoons of oil on a medium to high heat. 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.

Braised Endive and Fennel Casserole (With images) Fennel gratin
from www.pinterest.com

With just 5 ingredients, what's not to love? heat oven to 200c/fan 180c/gas 6 and put a pan of salted water on to boil. 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. 4 bulbs of sweet florentine fennel (anise) 1½ quarts boiling water. 750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved. this is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or sunday lunch. Trim the fennel tops, then cut into. in a large frying pan for which you have a lid, heat two and a half tablespoons of oil on a medium to high heat.

Braised Endive and Fennel Casserole (With images) Fennel gratin

Braised Fennel Gratin heat oven to 200c/fan 180c/gas 6 and put a pan of salted water on to boil. this is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or sunday lunch. With just 5 ingredients, what's not to love? in a large frying pan for which you have a lid, heat two and a half tablespoons of oil on a medium to high heat. 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. 750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved. heat oven to 200c/fan 180c/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into. 4 bulbs of sweet florentine fennel (anise) 1½ quarts boiling water.

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