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© Meredith Corporation. All rights reserved. Used with permission.
(about 10 cups)
In a large bowl, stir together 2 tablespoons softened butter, fennel seeds, lemon peel, pepper and 1/2 teaspoon salt. Set aside.
Cut off and discard fennel stalks. Remove any wilted outer layers; cut a thin slice from base of each bulb. Cut bulbs into quarters; remove cores. Cut fennel lengthwise into 1/4-inch strips.
Preheat oven to 375°F. In a 4-quart Dutch oven, combine water and 1/2 teaspoon salt. Bring to a boil. Add green beans. Return to boiling; reduce heat. Cook, covered, for 4 minutes. Add fennel. Cook, covered, for 4 to 6 minutes more or until vegetables are crisp-tender; drain. Add fennel and beans to butter mixture; toss gently to coat.
Transfer bean mixture to a 3-quart rectangular baking dish. Sprinkle with Gruyère, goat cheese and breadcrumbs. Drizzle with 1/4 cup melted butter. Bake for 10 to 12 minutes or until crumbs are light brown and crisp. Serve warm.