Roasted Fennel and Ricotta Gratins with Tarragon
A sprinkling of fresh breadcrumbs gives these easy individual gratins a crispy top. Serve them with steak, roasted chicken, or pork tenderloin.
Recipe by Cooking Light April 2005
Credit: Becky Luigart-Stayner
107 calories; calories from fat 30%; fat 3.6g; saturated fat 2g; mono fat 1g; poly fat 0.1g; protein 7.5g; carbohydrates 12g; fiber 3g; cholesterol 11mg; iron 0.9mg; sodium 380mg; calcium 177mg.