Onion And Fennel Gratin
This fennel and onion gratin is a creamy and comforting side dish that is sure to impress. The tender fennel and onions are enveloped in a rich creme fraiche and chicken stock sauce, then topped with a layer of golden, nutty Parmesan cheese. Perfectly baked to bubbly perfection, this gratin is a wonderful balance of flavors and textures, making it a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 3 bulbs fennel, cut into wedges
- 2 onions, cut into wedges (leave root attached)
- 200g creme fraiche
- 100ml chicken stock, ideally fresh
- nutmeg, for grating
- 25g Parmesan, finely grated
Instructions
- Preheat the oven to Gas 6, 200C, 180C fan. Bring a pan of water to the boil, add the fennel and onions and cook for 5 minutes, or until tender. Drain and tip into a large baking dish.
- Mix the creme fraiche 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 the 20 minutes, or until bubbling and golden. Let it sit for a few minutes before serving.
Yield
Serves 6
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