Fennel Gratin and the Pyrex Impressions Square Roaster

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I received a veg box the other week and, contained with in it, were two bulbs of fennel. I'm a big fan of fennel so knew exactly what I would do with it. On the same day I received a Pyrex Impressions Square Roaster which I knew would be the perfect receptacle for this recipe.

First, the roasting dish. Pyrex' Impressions range is made of 100% stoneware, oven proof up to to 250 degrees.The dish we received has an attractive red glaze and vintage styling which, in addition to protecting the dish from heat, makes it look great. The Impressions range is designed to be used from oven to table and saves on washing up as you don't need to use separate dishes for serving. You can also cover leftovers in the dish, pop it in the fridge and then reheat in the microwave. Anything that saves on the washing up is a hit in this house! You can also freeze this dish, but personally I don't think I could stand to have it in the freezer for too long as I'm using it all the time. It is also safe to use in the dishwasher if you have one (we don't sadly). 

Pyrex Impressions Square Roaster Red

Anyway, back to the Fennel. I love gratins, as an occasional, indulgent side dish, and we quite often use potato or cauliflower to make them. I have used fennel in the past though.

Fennel Gratin

You will need:
1 bulb of fennel per person (unless they are really large in which case 1 for 2 people)
Nutmeg
150ml fresh cream
2 cloves of crushed garlic
50g Pecorino Romano (or Parmesan if you can't get that)

Heat oven to 200°C

Thinly slice the fennel and place in a pan of boiling water, par boil for six minutes then drain thoroughly.

Place the sliced Fennel in a roasting dish (the Pyrex Impressions Square Roaster is perfect for this)

Grate nutmeg over the dish (or sprinkle if you are using ground nutmeg), I like quite a lot of nutmeg but feel free to use however much you like, or miss it out if you aren't keen on it.

Place par boiled fennel in a dish and grate nutmeg over it

Pour the cream over.

Sprinkle the garlic across the cream and fennel mix.

Sprinkle the garlic across the cream and fennel mix.

Top with the Pecorino Romano

Top with the Pecorino Romano

Bake for 20 minutes or until the cheese is bubbling and golden.

Bake for 20 minutes or until the cheese is bubbling and golden.

Serve with fish, or I'm told it is great with Roast Lamb too. For vegetarians, or a lighter meal, serve in larger quantities with a mixed green salad.

The best part is that the Pyrex Impressions Square Roaster's glaze made it easy to wash off the baked on gratin when the dish was empty!

Pyrex is a trademark of Corning Inc, used by permission.

Disclaimer: We were sent the roasting dish for the purpose of an open and honest review.