Fennel & black olive gratin

Fennel & black olive gratin

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Cooking time

Takes 30-40 minutes

Skill level

Easy

Servings

Serves 6

This deliciously creamy Italian gratin dish is quick to prepare and uses only 5 ingredients

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
131
protein
8g
carbs
3g
fat
30g
saturates
18g
fibre
2g
sugar
0g
salt
1.2g

Ingredients

  • 3 plump bulbs of fennel
  • a scrap of butter
  • 70g pitted dry black olives with herbs (try Crespo's version, from supermarkets), roughly chopped
  • 284ml carton double cream
  • 5 heaped tbsp finely grated parmesan or pecorino romano

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Method

  1. Preheat the oven to 220C/gas 7/fan 200C. Boil up a big saucepan of water.
  2. Meanwhile trim the roots off each fennel bulb, remove the first leaf, then keep trimming off more root and removing more leaves, right down to the core. Cut off and discard (or keep for a stock) all the green stalky bits and coarse outer leaves. Slicing along the grain of the leaves, cut them into tulip-petal sized pieces.
  3. Throw the fennel into the boiling water, cover the pan and bring back to the boil. Remove the lid and boil for 5 minutes to blanch the fennel, then drain thoroughly.
  4. Lightly butter a large (about 25cm diameter) gratin or other ovenproof dish. Spread half the fennel over the bottom of the dish and strew evenly with half the olives. Cover with the remaining fennel and olives and season well. Pour over the cream, then sprinkle a thick layer of cheese on top.
  5. Bake the gratin on the middle shelf of the oven for about 20 minutes or until the cream is bubbling, the top lightly gilded, and the fennel tender. Leave to cool for 5 minutes before serving.

Recipe from Good Food magazine, September 2002

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Comments

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astroboy's picture

i don't believe the calorie level listed with all that double cream! probably needs retesting

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