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Ingredients

Fresh:

From the storecupboard:

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Equipment

  • Sharp knife
  • Chopping board
  • Colander or sieve
  • Saucepan
  • Ovenproof dish

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Fennel gratin

Heavenly combination of fennel, cream and parmesan

Fennel gratin recipe

PRE-HEAT THE OVEN TO 190˚C/170˚C FAN/GAS 5

1. PREP
Top and tail the fennel bulbs, then halve and cut each half into quarters. Rinse well in a colander under running water. Peel and bash the garlic clove.

2. BLANCH
Bring a pan of salted water to the boil. Blanch the fennel wedges and drain.

3. ASSEMBLE
Arrange the fennel in an ovenproof dish in a single layer.

Add the bashed garlic to the cream and season with a generous grating of nutmeg. Pour the cream over the fennel and then sprinkle with parmesan.

4. BAKE
Bake in the oven for 20 minutes or until golden on top. Serve immediately.

Notes from the cook

  • Fennel is a mild, versatile vegetable that goes particularly well with fish and seafood. This indulgent recipe looks great, tastes even better and couldn’t be simpler to make.

  • You can prepare the dish ahead of time by blanching the fennel wedges in advance and then finishing it in the oven just before serving.

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The Juicy Bits

  • Serve this as a rich side to fish or enjoy it on its own with a salad of bitter leaves sprinkled with pumpkin seeds.

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