Braised Fennel Gratin
I have an unending passion for fennel. Even here, where it is covered
in cream, I feel sure that its digestive properties shine through. Brasing
is a two-way process – the taste of the vegetables into the sauce,
the sauce flavour into the vegetables – and the result so much greater
than the sum of its parts. A peppery leafed green salad and some warm
bread are all you really need for a simple and elegant meal.
2 fennel bulbs, cut in half lengthways
2 garlic cloves, finely sliced
5 tbsp light olive oil, plus a little extra
300ml hot vegetable stock, made with 1⁄2 tsp bouillon powder (Nadine
Organic Bouillon powder)
60g chestnut mushrooms, finely sliced (optional)
dash of tamari for the mushrooms
100g parmesan, grated
1. Put the fennel and garlic in a heavy-bottomed frying pan and cover
with the olive oil and stock. Bring to the boil, reduce the heat to low
and simmer gently for 10-12 minutes or until the fennel is tender and
the liquid reduced by three-quarters.
2. Meanwhile, sauté the mushrooms, if using, in a little light
olive oil. Add a dash of tamari when they are nearly done.
3. Now, turn your grill on high and while it is heating up, stir the cream
into the fennel, bring back to the boil and immediately remove from the
heat. Stir in the mushrooms, if using. Sprinkle with the grated parmesan
and place under the hot grill until just bubbling. Serve at once.
Recipe from Cranks Fast Food by Nadine