| Yield 1X: | 24.00 | port. | Allergens: | ||
| Portion: | 1 | port. | Dairy, garlic | ||
| Portions: | 24.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 10.4.21 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Fennel bulbs, trimmed and halved – ea. | 4.00 | 8.00 | ||
| Diced potatoes, 3/4″ | 4 | 8 | ||
| Fresh thyme | 0.13 | 0.25 | ||
| Garlic, peeled | 1.50 | 3.00 | ||
| Cream | 64.00 | 8 | ||
| Panko | 4.00 | 8.00 | ||
| Clarifed butter | 2.00 | 4.00 | ||
| Chopped parsley | 0.50 | 1.00 | ||
| Salt and pepper | 0.20 | 0.40 | ||
| Parmesan cheese, grated | 3.00 | 6.00 |
Carefully measure and prepare all ingredients. Season the fennel pieces and transfer to a 2″ half pan. Arrange the fennel pieces and potato slices as shown.
Prepare the cream sauce. Combine the cream with the garlic and thyme branches in a suitable pot, and bring to a boil. Reduce to a simmer and season lightly with salt and pepper. Simmer for 15 minutes, then strain over the potatoes and fennel.
Bake at 500 F. for one hour or until the cream has reduced by half. Then remove from the oven and add the topping. Combine the panko, clarified butter, chopped parsley and Parmesan cheese in a bowl. Season lightly then mix well. Pour over the potato, fennel, and cream mixture. Bake at 500 until the panko is golden brown, about 15 minutes. Remove and hold at room temperature until needed.
Cool completely and cover. Label, date, and initial. Store refrigerated. Remove from refrigeration at the beginning of the next shift to bring to room temperature. Reheat in the 2″ half pans covered with foil. Hold warm over the range for service.