Braised Fennel and Butter Bean Gratin with Lemon Pangrattato
Baked fennel and butter bean gratin folded with double cream, finished with breadcrumbs, lemon zest, thyme, and parmesan-style vegetarian cheese.
- 2 whole fennel bulbs
- 400 g tinned butter beans
- 200 ml vegetable stock
- 3 cloves garlic cloves
- 50 g panko breadcrumbs
- 1 whole lemon zest
- 1 tbsp fresh thyme
- 100 ml double cream
- 40 g parmesan-style vegetarian cheese
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200C.
- Step 2
Slice fennel into thin wedges. Sauté in a pan with oil until softened, about 8 minutes.
- Step 3
Add garlic and thyme, cook for 1 minute. Add stock and simmer until reduced by half.
- Step 4
Stir in butter beans and cream. Transfer to a small baking dish.
- Step 5
Mix breadcrumbs, lemon zest, and grated cheese. Sprinkle over the gratin.
- Step 6
Bake for 15-20 minutes until bubbling and golden on top.
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