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Onion and fennel gratin recipe
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This hearty fennel and onion gratin is a delicious hearty side to serve with a Sunday roast – the veg is cooked in a creamy sauce until totally tender, with a bubbling cheese top for simple comfort food. See method
Ingredients
- 3 bulbs fennel, cut into wedges
- 2 onions, cut into wedges (leave root attached)
- 200g crème fraîche
- 100ml chicken stock
- nutmeg, for grating
- 25g Parmesan, finely grated
Each serving contains
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Energy
710kj
170kcal
9%
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Fat
15g
21%
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Saturates
10g
50%
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Sugars
5g
6%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 6.2g
Protein 3.6g
Fibre 3.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Bring a pan of water to the boil, add the fennel and onions and cook for 5 mins, or until tender. Drain and tip into a large baking dish.
- Mix the crème fraîche and chicken stock, and season with pepper, salt and grated nutmeg. Spoon the sauce over the vegetables then scatter over with the grated Parmesan cheese.
- Bake the gratin for about 20 mins, or until bubbling and golden. Let it sit for a few minutes before serving.
See more Sunday Roast recipes