FENNEL, LEEK, AND CARROT GRATIN

FENNEL, LEEK, AND CARROT GRATIN image

Yield 6-8 servings

Number Of Ingredients 18

Ingredients

4 large fennel bulbs
2 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
6 young carrots, about 6 ounces total, peeled, cut crosswise into
¼-inch slices
1½ cups heavy whipping cream
3 tablespoons finely chopped fresh dill, divided
2 teaspoons finely grated orange zest
1 tablespoon Dijon mustard
Topp ing
1 cup toasted, seasoned bread crumbs or crushed croutons
4 ounces crumbled goat cheese or feta
3 ounces fontina cheese, cut into small dice
2 teaspoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium leek (white and light green parts only), halved
lengthwise and thinly sliced

Steps:

1. Prepare the grill for direct and indirect cooking over high heat and preheat pan. 2. Cut off the thick stalks and the root ends from the fennel bulbs and discard them. Quarter each fennel bulb, then trim away most of the tough, white triangular core. Cut each fennel quarter crosswise into ¼-inch slices. Place the fennel in a medium bowl and toss with the oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. 3. In a medium bowl combine the carrots, cream, 1½ tablespoons of the dill, the orange zest, mustard, the remaining ½ teaspoon salt, and the remaining ¼ teaspoon pepper. 4. In a medium bowl combine the topping ingredients and toss. 5. Spread the fennel in a single layer on the grill pan and grill over direct high heat, with the lid closed until golden brown and crisp-tender, 6 to 8 minutes, turning every 2 to 3 minutes. Transfer the fennel to the bowl with the carrots and cream mixture. 6. Place a cast-iron skillet over direct high heat and add the butter. Sauté the leek until slightly golden, 1 to 2 minutes, stirring frequently. Move the skillet over indirect heat and add to it the contents of the bowl with the fennel, carrots, and cream. Cover the skillet loosely with aluminum foil. Grill over indirect high heat, with the lid closed until the fennel is tender, 25 to 30 minutes, checking every 8 to 10 minutes and rotating the skillet if one side is browning faster than the other. Remove the foil and scatter the gratin topping evenly over the top. Close the grill lid and cook for 2 minutes. Wearing insulated barbecue mitts, remove the skillet from the grill. 7. Garnish the gratin with the remaining 1½ tablespoons dill. Serve right away with rice (or another starch), sliced tomatoes, or a salad of baby greens tossed with fresh lemon juice, good sea salt, and best-quality extra-virgin olive oil.