Fennel gratin
A great way to enjoy an often overlooked vegetable and get your fill of vitamin C!
Ingredients · Servings 2 people
- 1 unit fennel bulb
- 1 egg unit
- 10 cl liquid cream
- 1/2 glass of milk
- grated cheese
- thyme
- paprika
- salt and pepper
Method · 10 min
- Wash the fennel and cut it in half lengthwise.
- Cook for 20 minutes in a saucepan of boiling salted water.
- In a bowl, beat the whole egg, cream, milk, then season to taste and add the thyme leaves.
- Drain the cooked fennel, then arrange the fennel halves, trimmed for presentation, in two individual gratin dishes. Pour the cream over the fennel and sprinkle with grated cheese. Bake for about 15 minutes at 180°C (350°F or gas mark 6).
- fennel bulb 1 unit
- egg 1 unit
