Fennel gratin
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Serves:     people
Notes from Anna
  •  This indulgent recipe looks great, tastes even better and couldn’t be simpler to make. Serve it on its own with a salad of bitter leaves sprinkled with pumpkin seeds.
  • You can prepare the dish ahead of time by blanching the fennel wedges in advance and then finishing it in the oven just before serving.


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  1. PRE-HEAT OVEN TO 190˚C/170˚C FAN/GAS 5
  2. Top and tail the fennel bulbs, then halve and cut each half into quarters. Rinse well in a colander under running water. Peel and bash the garlic clove.
  3. Bring a pan of salted water to the boil. Blanch the fennel wedges and drain.
  4. Arrange the fennel in an ovenproof dish in a single layer.
  5. Add the bashed garlic to the cream and season with a generous grating of nutmeg. Pour the cream over the fennel and then sprinkle with parmesan.
  6. Bake in the oven for 20 minutes or until golden on top. Serve immediately.

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