Josceline Dimbleby

Fennel Gratin

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Vegetables topped with cheese are very appetizing, but I don’t think any more so than fennel, especially when combined with Parmesan cheese, olive oil and garlic. The dish can be served hot or cold as an accompaniment or a first course. Serves 4.
  1. Cut the base and stalks off 4 large bulbs of fennel, then slice lengthwise into quarters, or sixths if very large. Steam or boil the fennel until soft, and drain, then arrange the pieces in a single layer in a shallow, lightly greased gratin dish, with their rounded sides facing upwards.

  2. Dribble 5–6 tablespoons olive oil over the fennel, sprinkle with 2 large finely chopped garlic cloves, 40-50g (1½-2oz) grated Parmesan cheese, crushed sea salt and plenty of black pepper. Bake at 200° C, 400°F, Gas Mark 6 for 20–30 minutes, until the surface is well browned.