Recipes.

Fennel Gratin

By Vicki Valsamis and Caroline Griffiths


I Quit Sugar - Fennel gratin
Photo by: © Chris Middleton
  • 4 servings
  • Prep - 5 mins
    Cooking - 15 mins
  • Total - 20 mins
I Quit Sugar - Fennel gratin
Photo by: © Chris Middleton

Fennel is an extremely versatile vegetable and equally delicious cooked or raw. The more mature bulbs are well suited to cooking, while the young tender bulbs are lovely finely shaved or sliced and used in delicate salads. Simple and honest, this is baked fennel at its finest.  

Servings: 4
Preparation: 5 mins
Cooking: 15 mins

Ingredients

  • Butter, softened, for greasing.
  • 2 bulbs fennel, about 600g, with fronds.
  • 125 ml thickened cream.
  • 1 pinch nutmeg, ground, or whole and grated.
  • 25 g parmesan, grated.

Directions

1. Preheat a fan-forced oven to 160°C/325°F/Gas Mark 3

. Butter a shallow baking dish, about 1.25 litres (42 fl oz/5 cups) in capacity. Trim the fennel stalks and bulbs, reserving a handful of the fronds for sprinkling over the baked gratin.

2. Cut each bulb lengthways into six wedges, keeping the wedges attached at the base so they don’t fall apart.

3. Bring a large saucepan of salted water to the boil. Add the fennel, return to the boil, then reduce the heat and simmer gently for 3 minutes, or until starting to soften. Drain well.

4. Arrange the fennel in the baking dish and season with salt and freshly ground black pepper. Drizzle the cream over, grate a little nutmeg on top and sprinkle with half the parmesan. Cover with foil and bake for 30 minutes.

5. Remove the dish from the oven and remove the foil. Sprinkle with the remaining parmesan and bake, uncovered, for a further 5–10 minutes, or until tender and lightly browned on top. If you need a little extra browning, finish the gratin under a hot grill (broiler) for a minute or two. Serve warm, sprinkled with the reserved fennel fronds.


Note

This is an edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out November.

I Quit Sugar - The Vegetable Cover

Fennel is an extremely versatile vegetable and equally delicious cooked or raw. The more mature bulbs are well suited to cooking, while the young tender bulbs are lovely finely shaved or sliced and used in delicate salads. Simple and honest, this is baked fennel at its finest.

Ingredients

  • Butter, softened, for greasing.
  • 2 bulbs fennel, about 600g, with fronds.
  • 125 ml thickened cream.
  • 1 pinch nutmeg, ground, or whole and grated.
  • 25 g parmesan, grated.

Directions

1. Preheat a fan-forced oven to 160°C/325°F/Gas Mark 3

. Butter a shallow baking dish, about 1.25 litres (42 fl oz/5 cups) in capacity. Trim the fennel stalks and bulbs, reserving a handful of the fronds for sprinkling over the baked gratin.

2. Cut each bulb lengthways into six wedges, keeping the wedges attached at the base so they don’t fall apart.

3. Bring a large saucepan of salted water to the boil. Add the fennel, return to the boil, then reduce the heat and simmer gently for 3 minutes, or until starting to soften. Drain well.

4. Arrange the fennel in the baking dish and season with salt and freshly ground black pepper. Drizzle the cream over, grate a little nutmeg on top and sprinkle with half the parmesan. Cover with foil and bake for 30 minutes.

5. Remove the dish from the oven and remove the foil. Sprinkle with the remaining parmesan and bake, uncovered, for a further 5–10 minutes, or until tender and lightly browned on top. If you need a little extra browning, finish the gratin under a hot grill (broiler) for a minute or two. Serve warm, sprinkled with the reserved fennel fronds.

Note

This is an edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out November.

I Quit Sugar - The Vegetable Cover

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name