Fennel and Chard Gratin

Name: Fennel and Chard Gratin
Yield: Serves 2
Ingredients: 2 tbsp grated Parmesan (or vegetarian alternative); 1 large garlic clove, crushed or finely chopped; salt and black pepper; 1 tsp finely grated lemon zest; 1 tbsp olive oil; 4 tbsp breadcrumbs (optional); knob of butter; 200 g chard, leaves and stalks separated and stalks finely sliced; splash of dry white wine; 1 large fennel bulb, core removed, thinly sliced; 3 tbsp double cream; freshly grated nutmeg

Preparation info

Serves
2

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Gratins are a great way of serving fennel if you prefer its softer, sweeter cooked favour. They–re a real Riverford staple. Adding greens gives the dish colour and extra nutrients.

Ingredients

1 tbsp olive oil
knob of butter
1 large fennel bulb, core removed, thinly sli

Side dish
Lunch
Vegetarian
August
July
Summer
September

Method

Heat the oven to 190°C/Gas 5.

Heat the oil and butter in a pan. Add the fennel slices and chard stalks and cook very slowly, stirring now and then to stop it catching, until the fennel is lightly browned, about 15 minutes.

Meanwhile, boil the chard leaves in a pan of sa