Fennel Gratin
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Lovely Fennel dish with Cream and Parmesan great with Fish, Meat or as part of a Veggie dish
one or one and half fennel per portion depending on size Picture
- Cut off the base of the fennels and trim the shoots discarding feathery fronds. Cut the fennels into slices just under a cm thick. Put into a large pan, just cover with water and a few pinches of salt. Simmer for about ten minutes or so until barely tender.
- Transfer the fennel pieces to ovenproof dishes slightly overlapping. Spoon over some double cream not quite covering the fennels. Generously frate over some parmesan and cook in the oven at 400°F/200°C/Reg6 for about ten minutes or so until nicely brown.
Categories: cveg cfennel Recipe Id: r5085