Fennel gratin

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• 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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• The West

  03 January 2010

  The West rated this recipe

  

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• Pamela Kathleen Quinn

  23 January 2011

  Pamela Kathleen Quinn rated and commented on this recipe

  

  This is a lovely recipe but i thought 4 fennel bulbs was too much so i used 1 fennel bulb and added broccoli and used creme fraiche to make it healthier and a few walnuts,yummy :-)

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• pinkie

  08 May 2011

  pinkie rated and commented on this recipe

  

  Used half fat creme fresh, excellent results, served it with Roast Rib of Beef and Yorkshire Puddings. Yummy

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• Mazarine

  24 August 2011

  Mazarine rated and commented on this recipe

  

  This is lovely - I've eaten it twice now on its own for lunch, without changing the recipe. It's rich and creamy, but not too rich. If you don't like the taste of aniseed (I don't), you shouldn't be put off, because the flavour is transformed by cooking.

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• Daniele

  17 December 2011

  Daniele rated this recipe

  

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• ingridbraad

  22 December 2011

  ingridbraad rated and commented on this recipe

  

  Simple and delicious!

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• Cookie

  15 January 2012

  Cookie rated this recipe

  

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• baharek

  11 March 2012

  baharek rated and commented on this recipe

  

  Thank you for the recipe, delicious!

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• HollyKitchen

  02 October 2012

  HollyKitchen rated and commented on this recipe

  

  Made this tonight with oven baked lemon cod and sugar snap peas. Substituted the cream for half-fat creme fraiche as that was what was in the fridge but I think cream would have worked better as it separated a bit. I also fried off some bacon lardons and mushrooms and added these. Delicious taste but the texture was not quite right. Will definitely make this again but with cream.

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Ingredients

• 4 large fennel bulbs
• pinch grated nutmeg
• 1 garlic clove , crushed
• 200ml double cream
• 50g Parmesan (or vegetarian alternative)

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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 (or vegetarian alternative)

Per serving

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

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