Roast fennel & bread gratin - Good Food Middle East
Serve this roast fennel and sourdough gratin as a side dish alongside roast chicken, or with some salad leaves tossed in a mustardy dressing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 2 small fennel bulbs, bases trimmed, bulbs cut lengthways into 1cm-thick wedges
- 2 tbsp olive oil
- 2 large thyme sprigs, leaves picked
- 2 thick slices sourdough
- 100ml milk
- 50ml white wine
- 20g parmesan or vegetarian alternative, grated, plus extra to serve
- 150g crème fraîche or double cream
- grating of nutmeg
- handful of mixed soft herbs, roughly chopped (parsley and tarragon work well)
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