Pop layers of fennel, cream and cheese in the oven for 20 mins, until golden and bubbling then serve with salad or any meat dish.
Ingredients
- 4fennel bulbs, trimmed and quartered
- 1-2 cloves garlic, peeled and crushed
- 284-300ml carton double cream
- Salt and freshly ground black pepper
- 60g (2oz) mature Cheddar cheese, grated
WEIGHT CONVERTER
Method
- Set the oven to 200°C or gas mark 6.
- Bring a large pan of water to the boil and add the fennel. Simmer for about 5 mins, then drain it well.
- Arrange the fennel quarters in an ovenproof dish. Mix the crushed garlic into the carton of double cream and season well with salt and pepper, then pour over the fennel. Scatter the cheese over the top.
- Bake the gratin in the centre of the oven for 20-35 mins, or until the top is golden and the cream is bubbling. Serve immediately, on its own or as a side dish. (Not suitable for freezing).
Top Tip for making Fennel gratin
Woman's Weekly cookery editor Sue McMahon says: Because of its mild aniseed flavour, fennel seems to be a vegetable that people either love or hate. Eaten raw, its flavour is quite noticeable, but this gets milder when it’s cooked.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Green vegetable medley
This healthy green vegetable medley of broccoli, peas and beans is steamed in the microwave. It's a very simple dish, even for absolute novices.
By Octavia Lillywhite Published
-
Vegetarian Bolognese
Use Quorn mince in this vegetarian Bolognese as a healthy and delicious alternative to meat. You will barely even be able to tell the difference.
By Octavia Lillywhite Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published