Fennel Gratin

The fennel bulb is a great versatile vegetable that lends itself to a huge range of dishes. On its own it makes a great side dish such as this fennel gratin whose beauty is it is prepared so quickly with such a stupendous result.




As a side dish for four you will need:

2 Fresh Fennel Bulbs
chopthe last of the stalks off the bulb and slice the base – remove anyouter leaves if they appear damaged. Cut each bulb into four, hopingthe quarters will keep together by the base. Gentle simmer in slightlysalted water until they begin to soften, (about 15 minutes). Removeand drain well to remove all moisture.

Place in a very generouslybuttered ovenproof dish and sprinkle with you favourite finely gratedcheese. Parmesan is the traditional; Romano is good; I enjoy Jarlsbergbut if push comes to shove, some good old matured cheddar will stillwork.

Place in a preheated 200°c, bake uncovered for about 20 minutes until the cheese melts and starts to brown, and crisp up.

A quick easy version of this recipe is to simmer the fennel bulbs for longer, drain and then toss in grated cheese and serve.

Other ideas for fennel:

  • Par boiled fennel is a great addition to the Roast Vegetable tray
  • Finely shredded in salads
  • Goes well in casseroles of all sorts
  • Parboiled and then finished on the barbecue


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