ingredients
serves 6
3 fennel bulbs, trimmed
1/2 pint vegetable stock
2 tablespoons Butter
1 garlic clove, peeled and crushed
1 bunch of scallions, trimmed and finely chopped
2 tbsp chopped fennel fronds or dill
1/2 pint heavy cream
50 g (2 oz) Cheddar cheese, grated
pepper
method
1. Cut the fennel lengthways into 1/4 inch thick slices and put into a large shallow pan with the stock and half of the butter. Bring to the boil, lower the heat, cover and simmer for 10 - 15 minutes until just tender.
2. Meanwhile, melt the remaining butter in another pan, add the garlic and scallions and fry gently for 5 minutes until softened. Stir in the chopped fennel fronds or dill.
3. Lift out the poached fennel with a slotted spoon and place in a gratin dish. Add 1/4 pint of the cooking liquid to the scallions. Pour in the cream, bring to the boil and simmer gently for 1 minute. Take off the heat and stir in the cheese and pepper to taste.
4. Pour the sauce over the fennel and grill under a high heat for 1 - 2 minutes until bubbling and golden.
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