Fennel gratin
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.7 out of 5.42 ratingsRate
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Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Vegetarian
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Smoked salmon parcels with fennel & walnut salad
A star rating of 3.7 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 large fennel bulbs
-
pinch grated nutmeg
-
1 garlic clove
crushed
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200ml double cream
-
50g parmesan
(or vegetarian alternative)
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Nutrition: per serving
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kcal320
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fat31g
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saturates17g
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carbs4g
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sugars3g
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fibre3g
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protein7g
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salt0.56g
low
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Method
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step 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.
Recipe from Good Food magazine, October 2007
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A star rating of 4.7 out of 5.42 ratings
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