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Fennel and black olive gratin

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 8
This recipe has been visited 7309 times
Ingredients:
 4 plump bulbs of fennel
  butter
 100 gm(s) dry-cured olives (with herbs if poss)
 284 ml(s) double cream
  grated parmesan
filling vegetable dish
Posted by: Alison P on 09 December 2007
Click here to view Alison P's Cookery Book
Cooking Steps:
This is a Nigel Slater recipe.
Heat the oven to 200C or gas 6.
Trim the outer leaves from the fennel and discard. Peel the layers off one by one cutting off the root part as you go. Cut the layers into tulip petal sized pieces, slicing along the grain.
Throw the fennel into a pan of salted boiling water and boil uncovered for about 5 minutes. Drain thoroughly.
Lightly butter an ovenproof dish and arrange half the fennel in the bottom. Roughly chop the olives and scatter them on top. Cover with the remaining fennel season and pour over the cream. Cover with a thick layer of parmesan. Bake in the oven for about 20 minutes or until the cream is bubbling and the fennel is tender. Leave to cool for 5 to 10 minutes before serving.
Great for lunch with good bread or as a side dish to fish.

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