Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...

Garten's potato-fennel gratin, which appears in her first cookbook, "The Barefoot Contessa Cookbook," is 100% foolproof. Plus ...

Fennel is a perennial herb that loves to spread ... It becomes creamy and silken and can be a healthful alternative to a ...

But one of the best and most surprising uses of fennel is to roast it au gratin in a creamy sauce. It's as easy as replacing ...

Jon Rotheram sets us up for the weekend with his mouth-watering roast pork with fennel gratin - perfect for a family get together. Rub the garlic over the pork belly. Place on a large wooden board ...

Don’t scrimp on the cream as it makes a luscious sauce around the potatoes and fennel. If using broccoli rather than the sweet shoots, cut the broccoli into florets.

Tip the leeks, fennel and squash into a roasting tin large ... Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Leave the gratin to cool ...

Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.

The same thing applies to fennel. This technique concentrates the ... I have combined these vegetables to make a creamy, crunchy gratin that will leave you wanting more.