Fennel gratin

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5 ratings

Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the parmesan, then bake for 20 mins until golden.

Per serving

320 kcalories, protein 7g, carbohydrate 4g, fat 31 g, saturated fat 17g, fibre 3g, salt 0.56 g

I've cooked fennel for the family before, but they weren't fond of it. However, this Fennel gratin was especially good, easy to shop for and to prepare. A lovely dish.

Latest comments and suggestions

• Steve1209

  07 January 2008

  Steve1209 rated and commented on this recipe

  

  This was a real hit with my two veggies, I did change it around a bit......... I left out the Garlic... I added mushrooms as I only had one Fennel bulb, I added gruyere to the dish itself as I did not have any parmesan, then grated 4 slices of bread with a lump of cheddar with it and used that as a crumble type topping.. went down a real storm!

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• anneli

  21 June 2008

  anneli rated and commented on this recipe

  

  short of fennel, one bulb, added savoy cabbage and sprinkled walnuts over - delicious.

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• Nic's Recipe

  12 August 2008

  Nic's Recipe commented on this recipe

  This was delicious, added olives and only had creme fraiche instead of double cream but this was scrummy.

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• davids book

  10 September 2008

  davids book commented on this recipe

  made it on a whim for a dinner party wow was it good five star for me

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• Stela

  14 September 2008

  Stela rated and commented on this recipe

  

  Excellent dish. Had to halve it as only had two fennel bulbs. Really yummy. Will definitely make it again. And again....

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• Nona

  27 October 2008

  Nona rated and commented on this recipe

  

  HUbbie and I had never tried the vegeetable before. Very nice rich dish.. Am not real aniseed lover, but flavour is nicely muted in the baking.

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• Pip

  03 February 2009

  Pip rated and commented on this recipe

  

  A delicious recipe. Easy to prepare. Perfect for lunch with bread or as a side dish.

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Ingredients

• 4 large fennel bulbs
• pinch grated nutmeg
• 1 garlic clove , crushed
• 200ml double cream
• 50g parmesan , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian

Ingredients

• 4 large fennel bulbs
• pinch grated nutmeg
• 1 garlic clove , crushed
• 200ml double cream
• 50g parmesan , grated

Per serving

320 kcalories, protein 7g, carbohydrate 4g, fat 31 g, saturated fat 17g, fibre 3g, salt 0.56 g

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