Photo: Ernest Porzi
Fennel Gratin with Pecorino and Lemon
15 ingredients
Makes 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1052
Calories
55g
Protein
40g
Fat
119g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons butter
- 3/4 cup panko (Japanese breadcrumbs)
- 1 cup Pecorino Romano cheese
- 1 tablespoon chopped fresh Italian parsley
- 1 1/2 teaspoons finely grated lemon peel
- 5 tablespoons olive oil
- 1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices
- 3 large garlic cloves, minced
- 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
- 1/2 cup low-salt chicken broth
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon black pepper
- Ingredient Info: Panko can be found in the Asian foods section of most supermarkets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes