Roasted Fennel and Ricotta Gratins with Tarragon

Roasted Fennel and Ricotta Gratins with Tarragon Recipe
Becky Luigart-Stayner
A sprinkling of fresh breadcrumbs gives these easy individual gratins a crispy top. Serve them with steak, roasted chicken, or pork tenderloin.

Yield:

6 servings (serving size: 1 gratin)

Recipe from

Nutritional 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

Ingredients

6 1/4 cups thinly sliced fennel bulb (about 2 medium bulbs)
Cooking spray
1/2 teaspoon salt, divided
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

Preparation

Preheat oven to 450°.

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.

Reduce oven temperature to 375°.

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.

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.

Note:

Micol Negrin,

April 2005
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