Creamy Caramelised Fennel and Tomato Gratin
This is a beautiful, creamy and totally indulgent side veg dish! You will love the unusual flavours, so serve it alongside a simple protein, like grilled steak, chicken or fish.
Servings 6 as a side dish
Calories 275kcal
Ingredients
- 550 g fennel bulbs (trimmed weight, see below)
- 2 tsp lard (or ghee)
- 140 g vegetable stock (or water)
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1 tomato chopped small
- 220 g double cream
- 75 g full-fat cream cheese (soft cheese)
- 60 g extra-strong, full-fat Cheddar cheese grated
- salt and ground white pepper
Instructions
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Trim the fennel bulbs lengthways through the bulbs so that the wedges remain intact. Do not discard the fronds, set them aside for a pretty, fresh garnish. (The weight indicated above is the yield of edible fennel after trimming.) Depending on their size, you could use anything between 2-4 bulbs. Just be sure to keep the wedges as close in size as possible to ensure even cooking.
- You will need to work in two batches: Melt half the ghee or lard in a large, non-stick pan or wok over high heat. Place the fennel wedges in an even layer and leave to char on one of the flat sides. Gently turn to char the other flat side, then turn again to char the round side. Set aside on a plate and repeat the process with the remaining fat of choice and remaining fennel wedges.
- Return all the wedges to the pan and pour in the vegetable stock. Add the cumin and garlic powder and leave to boil until all the stock has completely evaporated. This will further soften the fennel.
- Tip the fennel into a suitably-sized oven proof dish where they can lie in a relatively even layer. Scatter over the chopped tomatoes. Set aside for now.
- Using the same pan you used to caramelise the fennel, pour in the cream and cream cheese. Over a moderate heat, bring to a simmer and tip in the grated cheese. Stir regularly until you have a smooth mixture than has reduced a little. Season with salt and ground white pepper.
- Pour the creamy mixture evenly over the fennel and bake in the oven for 25-28 minutes.
- Just before serving, garnish with the reserved fennel fronds! Decadent!
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 275kcal | Carbohydrates: 3.4g | Protein: 4.9g | Fat: 27g