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Roasted Fennel and Ricotta Gratins with Tarragon

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 gratin)
A sprinkling of fresh breadcrumbs gives these easy individual gratins a crispy top. Serve them with steak, roasted chicken, or pork tenderloin.

Ingredients

  • 6 1/4 cups thinly sliced fennel bulb (about 2 medium bulbs)
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 3/4 cup (6 ounces) Homemade Ricotta Cheese
  • 1 (1 1/2-ounce) slice hearty white bread (such as Pepperidge Farm)
  • 1 teaspoon minced fresh tarragon
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 107
  • caloriesfromfat 30 %
  • fat 3.6 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.1 g
  • protein 7.5 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 11 mg
  • iron 0.9 mg
  • sodium 380 mg
  • calcium 177 mg

How to Make It

  1. Preheat oven to 450°.

  2. Arrange fennel on a baking sheet coated with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 40 minutes or until fennel is crisp-tender, stirring occasionally.

  3. Reduce oven temperature to 375°.

  4. Combine fennel, remaining 1/4 teaspoon salt, and the Homemade Ricotta Cheese, tossing well. Divide mixture evenly among 6 (4-ounce) gratin dishes or ramekins coated with cooking spray.

  5. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Combine breadcrumbs, tarragon, and pepper, tossing well. Sprinkle about 2 tablespoons breadcrumb mixture over each gratin dish. Bake at 375° for 20 minutes or until golden.