INGREDIENTS
1
Fennel bulb with fronds, large
1/3 cup
Flat-leaf parsley
1
Orange, zest from
2
bags Pearl onions, frozen
1/4 tsp
Black pepper, freshly ground
1
Kosher salt
1/4 tsp
Red pepper flakes
1 cup
Panko
4 tbsp
Butter, unsalted
1 1/3 cups
Heavy cream
1/2 cup
Parmesan