Fennel gratin
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Serves:     people
Notes from Anna

This indulgent combo of fennel, cream and parmesan 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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