Fennel Gratin

Fennel is such a versatile ingredient. Try this simple dish with fish or lamb to spice up your evening meal.
Ingredients
Serves: 6
  • 150ml Water
  • 2 large fennel bulbs, thinly sliced
  • 30g corn flour
  • 410g Carnation Evaporated Milk
  • 50g bread crumbs
  • 75g reduced fat cheddar cheese, grated

You will also need...

Ovenproof dish

Find out more
  • Very easy

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    • Ridiculously easy!
    • Very easy
    • Easy

  • Prep time
    5 mins PT5M

    Cook time
    30 mins PT30M

Each serving typically contains

  • Energy 764kJ 182kcal 9%
  • Fat 6.8g 10%
  • Saturates 4.0g 20%
  • Sugars 8.9g 10%
  • Salt 0.27g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 572kJ/136kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Place the fennel in a saucepan of boiling water for 3 minutes.  Strain and layer in a medium sized casserole dish.
  2. Meanwhile make the Carnation white sauce. Pour the cook with it into a non-stick saucepan and bring to a simmer. Stir continually. Mix the corn flour with 50ml water. Pour into the simmering Carnation Cook with it! And allow to boil for 1 minute until thickened.
  3. In a separate bowl, mix the breadcrumbs and cheese together.
  4. Pour the white sauce over the fennel and then sprinkle the breadcrumb mix evenly over the dish.
  5. Bake at 200C (180C with fan) for 20 minutes or until the crust is golden.

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