fennel + white bean gratin

This dish, a green salad with a lemony vinaigrette, and a glass of white wine may be all you need in life. Fennel is a natural digestive aid, and it holds up to the high heat of the oven when baked in a delicate ricotta custard. If you mix leftovers with pasta, no one will judge you.

Yield 4 servings • Prep time 10 minutes • Cook time 35 minutes

2 tbsp olive oil

1 large bulb fennel, thinly sliced

3 cloves garlic, chopped

½ tsp kosher salt

½ tsp freshly ground black pepper

8 oz part-skim ricotta cheese

2 oz crème fraîche

1 egg, beaten

⅓ cup grated Parmesan cheese

1 (15oz) can cannellini beans, drained and rinsed

⅓ cup panko bread crumbs

½ cup chopped fresh parsley, to garnish

1. Preheat the oven to 425°F. Spray a 9 x 9-inch baking dish with nonstick cooking spray and set aside.

2. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the fennel and garlic, season with salt and pepper, and sauté for 5 minutes to soften and brown slightly.

3. In a medium bowl, mix the ricotta, crème fraîche, egg, and Parmesan cheese. Add the fennel mixture and beans to the ricotta and gently stir to combine. Pour the combined mixture into the prepared baking dish.

4. In a small bowl, mix the bread crumbs with the remaining 1 tablespoon olive oil and sprinkle over the casserole.

5. Cover with foil and place in the oven for 15 minutes. Remove the foil and cook for an additional 15 minutes, or until the edges are bubbling and the topping is golden brown. Sprinkle with parsley and serve.

NUTRITION PER SERVING

Calories 339 • Total Fat 20g • Saturated Fat 8g • Cholesterol 82mg • Sodium 445mg • Total Carbohydrate 23g • Dietary Fiber 6g • Sugars 1g • Protein 17g