November 26, 2018


Posted in Fennel, Side Dish

Fennel Gratin

Bored of the same old side dishes? Fennel is a versatile veggie that goes gorgeously with fish. 



4 large fennel bulbs
pinch grated nutmeg
1 garlic clove crushed
200 ml double cream
50g parmesan 


  1. Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil

  2. Trim the fennel tops, then cut into wedges

  3. Boil for 5-6 mins, then drain well.

  4. Arrange in an ovenproof dish, season and sprinkle with nutmeg.

  5. Stir the garlic into the cream and pour over the fennel.

  6. Top with the Parmesan, then bake for 20 mins until golden.


Shaved Fennel Salad

If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close


1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
15 g loosely chopped fresh dill
80 ml fresh lemon juice, plus more if needed
80 ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
60 g pine nuts, toasted (I used almonds)
60 g feta cheese, crumbled


1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
2. When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that.

3. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Prep time: 10 min


101 Cookbooks: Heidi Swanson