Romanesco and Fennel AuGratin
A guest post from our customer Corissa!
Two things arrived in my box this week that I had never used to cook before. One of which, I had never even seen before. I did some research as to what Romanesco tasted like and began to think of dishes that I could whip up to complement the grilled shrimp I was planning on serving mid-week to my family. It would need to be something my toddler would eat. Lets be honest, it would need to be something my husband would eat. I rummaged through my refrigerator in search of other ingredients I could use. And then, I found it, some gruyere cheese! Who doesn’t love cheese, especially something as wonderful as gruyere?!?! And the idea of a gratin came about.
Romanesco and Fennel Gratin
This recipe can be halved if feeding 1 or 2 of you!
2 heads of romanesco
1 bulb of fennel, finely sliced
2 T butter
2 cloves of garlic
1 cup shredded gruyere
½ cup shredded mozzerella
6 oz plain yogurt
3 green onions, chopped
salt and pepper to taste
- Boil romanesco in a large pot of water for 6-8 minutes. It will finish cooking in the oven, so it should still be a bit hard. Drain and place in a large bowl.
- In butter, saute sliced fennel, shallot and garlic until they are a light brown color. Add into the bowl with the romanesco.
- In a separate bowl, combine cheeses, yogurt, and green onion. Once combined, stir into the romanesco until completely coated.
- Pour into a buttered casserole dish. Bake uncovered at 375F for 30 minutes.