Saturday, 31 December 2011

Fennel gratin


    Fennel, parmigiano, cheddar, cream, garlic, parsley, butter

2 Preparation: 30 minutes

Fennel is gorgeous, the liquorice taste which is so prevalent when it's raw, adds a fresh dimension to a rich dish so I think this is perfect to balance the parmeggian in this creamy dish.

1) Remove the first layer of the fennel and slice off the stalks, then cut the bulb into fine slices with a mandolin.

2) Crush the garlic and stir into the butter along with the parsley. Spread a thin layer onto each slice of fennel.

3) Layer the fennel into a baking dish, interspersing with a sprinkling of parmeggian. Pour over the cream and top with the cheddar and more parmeggian.

4) Bake for 20 minutes at 200 degrees and serve.

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