Onion and fennel gratin recipe
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- Serves 6
- 5 mins to prepare and 20 mins to cook
- 170 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 710kJ 170.0kcal
- Fat
- 15g
- Saturates
- 10g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.2gProtein 3.6gFibre 3.3g
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- 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
