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Dec 14, 2017
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Make This: Fennel and Carrot Gratin
By Dee Ryan | Photo by Julia Calleo
Posted On: 10/01/2017   


The trick to a great gratin is uniformly sliced vegetables. Spend minimal time and energy by prepping this fantastic sweet and savory side dish with a mandoline. Preheat the oven to 375 degrees. Use a mandoline to cut 3 fennel bulbs horizontally and 3 peeled large carrots diagonally into -inch slices. In an oiled shallow baking dish, layer a third of the fennel, then half of the carrots. Season with salt and pepper, and sprinkle with 1 teaspoon orange zest. Top with another third of the fennel, the remaining carrots, more salt and pepper, then the remaining fennel. Sprinkle the top with cup freshly grated pecorino, ⅓ cup panko breadcrumbs and 2 tablespoons fresh thyme. Drizzle with olive oil and bake until the vegetables are tender and the top is golden brown, a little more than 1 hour. Garnish with chopped fennel fronds. Serve hot or at room temperature.

A good mandoline will change your life. We like the widely available OXO Handheld Mandoline Slicer for its slim design, super sharp blade and friendly price tag. $22. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com


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