TEA TOPS RECIPES
AFTERNOON TEA RECIPES - OLIVEMAGAZINE
FENNEL GRATIN | JAMIE OLIVER RECIPES
Yield 8 as a side
Number Of Ingredients 5
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour. Coarsely grate the cheese and mix with the cream. When the fennel comes out, use tongs to squeeze the soft garlic out of the skins, mash it up with a fork and mix through the cream. Let the fennel cool completely, then spoon over the creamy mixture, cover and refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Uncover the fennel and bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.
Nutrition Facts : Calories 134 calories, FatContent 10 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0.5 g salt, FiberContent 2.8 g fibre
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From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 67 calories per serving
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- Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray.
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- Remove the tray from the oven, quickly squeeze over the clementine juice and scatter with the rosemary leaves, then toss together and roast for a final 10 minutes, or until beautifully golden.
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