Fennel Carrot and Leek Gratin
Ingredients
- 1 1/2 pounds fennel bulbs (about 2 large)
- 1 pound medium carrots (5 or 6)
- 1 large leek (about 8 ounces)
- 2 cloves garlic, divided
- 1 small bunch fresh thyme (about 12 sprigs)
- 3 ounces Parmesan cheese, divided, plus more for topping
- 1 1/2 cups heavy cream
- 6 tablespoons unsalted butter, divided
- 3 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups pecans
- 1 1/2 cups fresh sourdough breadcrumbs
Organization Tags
Tags easily organize your Recipe Library
Comments