Fennel gratin

Fennel gratin

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(16 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal320
  • fat31g
  • saturates17g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein7g
  • salt0.56g
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Ingredients

  • 4 large fennel bulbs
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • pinch grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 1 garlic clove, crushed
  • 200ml double cream
  • 50g parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments, questions and tips

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jackieinthebox2001
19th Jan, 2016
As my husband is not keen on fennel I only made half the amount and omitted the garlic. I also steamed the fennel first instead of boiling. The aniseed flavour is very subtle and the whole dish was delicious. The sauce made a most welcome addition to my fried lamb's liver. Will definitely be having again but more of it!!
webster1963
2nd Oct, 2015
0.05
This ended up in the bin. I love fennel but after boiling it for five minutes there was no taste to it. But I carried on and the only taste in the end product was the parmesan and cream - fennel tasteless.
catie74
12th May, 2014
Kids loved this served with roasted cod
hughol
2nd Oct, 2012
4.05
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.
baharek
11th Mar, 2012
5.05
Thank you for the recipe, delicious!
ingridbraad
22nd Dec, 2011
5.05
Simple and delicious!
mazarin
24th Aug, 2011
5.05
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.
princessdaisy's picture
princessdaisy
8th May, 2011
5.05
Used half fat creme fresh, excellent results, served it with Roast Rib of Beef and Yorkshire Puddings. Yummy
pamelaquinn62
23rd Jan, 2011
5.05
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 :-)
philippag
3rd Feb, 2009
4.05
A delicious recipe. Easy to prepare. Perfect for lunch with bread or as a side dish.

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