The theme this week for Fennel Friday is all about Thanksgiving and I have something seriously delicious to share with you … it involves fennel, apples, gruyere and panko …. does life really get better than that?
Fennel bulbs are sometimes called sweet anise for their more herbaceous light notes and I have to agree – this is not your Grandmom’s Fennel recipe. Gruyere takes the sweet of fennel and just snuggles up close with melted nutty notes. Apple and panko add the crunch that we crave and this dish becomes a comfort food must have, as well as a great holiday dish!
Tell me that you aren’t tempted to eat this straight from the casserole – I confess – I did it!
Join in on the FUN and add your recipe to the #fennelfriday hashtag on twitter and include #HGEATS too!
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 1 large fennel bulb, thinly sliced
- 2 apples, thinly sliced
- ½ cup of heavy cream (or half & half)
- 1 tablespoon of fennel pollen
- ¼ teaspoon cayenne pepper
- pinch of salt (to taste – may need more)
- 1.5 cups Panko breadcrumbs
- 1 cup gruyere cheese, grated
- 1 tablespoon fennel fronds, chopped
- 1 tablespoon tarragon (fresh), chopped
- 2 tablespoons of melted butter
- Melt butter in a large skillet over medium heat.
- Add onions and fennel and cook for about 5 minutes, stirring occasionally.
- Sprinkle about half of fennel pollen over onions and fennel.
- Lower the heat slightly and cover and cook for another five minutes.
- Add apples, stir, and cook until fennel and apples are getting soft – 5 to 8 min.
- Butter the bottom and sides of baking dish.
- Add the fennel-apple mixture to the baking dish.
- In a bowl, combine cream, fennel pollen, cayenne, and salt.
- Pour into the baking dish over the fennel-apple mixture.
- In another bowl, combine breadcrumbs, Gruyere, tarragon and fennel fronds.
- Pour the 2 TB of melted butter over and mix well until the breadcrumbs are moistened uniformly throughout.
- Cover the fennel-apple mixture with the breadcrumb mixture.
- Bake on 350 degrees for about 20 minutes or until lightly browned on top and mixture is bubbling.