Fennel Gratin with Pecorino and Lemon recipes

Fennel Gratin with Pecorino and Lemon recipes
15 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
  • panko
Nutrition
220
11% daily value
10 servings
                                       
                                           
     

Fat

22% 14

Saturated

28% 6

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

6% 18

Carbs (net)

- 13

Fiber

22% 5

Sugars

- 7

Sugars, added

- 0

Protein

15% 7

Cholesterol

8% 23

Sodium

22% 526

Calcium

24% 238

Magnesium

9% 36

Potassium

20% 694

Iron

9% 2

Zinc

5% 1

Phosphorus

27% 191

Vitamin A

13% 119

Vitamin C

39% 23

Thiamin (B1)

3% 0

Riboflavin (B2)

7% 0

Niacin (B3)

6% 1

Vitamin B6

7% 0

Folate equivalent (total)

12% 49

Folate (food)

- 49

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

144% 116
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