New Recipes Fennel and Kale Gratin with Parmesan Croutons - ★Cooking Recipes★

Courtesy of RICARDO Magazine.
Directions for: Fennel and Kale Gratin with Parmesan Croutons

Ingredients

Croutons

1 cups (150 g) diced day-old bread

1 clove garlic, chopped

3 Tbsp (45 mL) olive oil

cup (25 g) grated Parmigiano-Reggiano cheese

2 Tbsp chopped fennel fronds

Fontina Cheese Bechamel

3 Tbsp (45 g) butter

3 Tbsp (25 g) flour

1 cups (375 mL) milk

1 cups (150 g) grated fontina or Gruyere cheese

1 pinch ground nutmeg

1 pinch cayenne pepper

Gratin

3 bulbs fennel, halved and thinly sliced

1 onion, chopped

2 Tbsp butter

2 cloves garlic, chopped

cup (125 mL) chicken broth

8 cups (225 g) kale leaves, blanched and coarsely chopped

Salt and pepper

Directions

Croutons

1. In a skillet over medium-high heat, brown the bread in the oil. Add the garlic and continue cooking for 1 minute. Season with salt and pepper. Remove from the heat. Add the Parmesan cheese and fennel fronds. Set aside.

Fontina Cheese Bechamel

1. In a small saucepan, melt the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and bring to a boil, whisking constantly. Let simmer for about 2 minutes. Remove from the heat and stir in the cheese, nutmeg and cayenne pepper. Cover and set aside.

Gratin

1. In a large skillet over medium-high heat, brown the fennel and onion in the butter for 20 minutes. Add the garlic and broth and continue cooking for about 15 minutes or until the fennel is tender and lightly caramelized and the mixture is almost dry. Adjust the seasoning.

2. With the rack in the middle position, preheat the oven to 450F (225C).

3. In a large baking dish, spread half the fennel mixture and half the kale. Drizzle with half the bchamel sauce. Repeat with the remaining fennel, kale and sauce. Top with the croutons.

4. Bake for 15 minutes. Finish under the broiler until the croutons are golden brown.

See more: Bread, Cheese, Side, Vegetables, Vegetarian