Fennel gratin
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Fennel gratin
Recipe by Anna Glover
Delicious on its own with a sharply dressed salad or as a side dish to a roast chicken, this fennel gratin is one to add to your vegetarian repertoire
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
380Kcal
Fat
28gr
Saturates
15gr
Carbs
19gr
Sugars
4gr
Fibre
9gr
Protein
8gr
Salt
0.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 large or 3 medium fennel bulbs
- 2½ tbsp olive oil
- 1 x 400g tin cannellini beans, rinsed and drained
- 200g crème fraîche
- 2 tbsp milk
- 1 tbsp picked thyme leaves
- 1 garlic clove, crushed
- 50g sourdough or rustic bread
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Trim the fennel bases keeping the bulbs intact, and remove any fennel fronds, reserving to garnish. Cut each bulb into 6-8 wedges.
- Put the wedges into a roasting tray and drizzle over 2 tablespoons of oil. Season with salt and pepper, and bake for 30-40 minutes until tender when pierced with a knife. Add the cannellini beans to the dish for the last 10 minutes.
- Mix the crème fraîche, milk, half the thyme leaves, garlic and seasoning. Crumble the bread into another bowl, making a mixture of large and small crumbs, stir in the remaining thyme leaves, ½ tablespoon olive oil; season.
- Transfer the roasted fennel and beans to a baking dish they fit snugly in. Spoon the crème fraîche mixture all over the fennel and scatter over the breadcrumbs. Bake for 10-15 minutes until golden and bubbling. Scatter over any reserved chopped fennel fronds. Serve with a sharply dressed green salad or greens.
