Curried Fennel

Curried Fennel

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Servings: 6
Calories: 224


  • 6 bulbs fennel
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 7 floz chicken stock
  • 1 1/2 tbsp mild curry powder
  • 1 1/2 oz grated hard cheese
  • 2 oz fine breadcrumbs
  • 2 oz butter
  • salt and pepper


  • Set up the steamer ready for use, with the water heating in the lower compartment.
  • Preheat the oven to 350°F (180°C) mark 5. Prepare the fennel, rinsing well, dry and slice lengthwise into wide, fairly thick slices. Steam for approx. 10 minutes or until just tender. Alternatively, boil until tender.
  • Melt 1 oz (30 g) butter in a frying pan and fry the fennel gently on both sides with the peeled garlic clove and thyme sprig for about 5 minutes to brown lightly.
  • Add a little salt and freshly ground pepper and the stock mixed with the curry powder. Cover and simmer for 5 minutes.
  • Transfer to a buttered gratin dish, sprinkle with the cheese and breadcrumbs, dot a few flakes of butter
  • here and there and brown in the oven for 10 minutes.
  • This dish can be prepared in advance, sprinkled with the topping shortly before placing in the oven and given a little longer to heat through and brown.
Calories: 224 kcal
Carbohydrates: 26 g
Protein: 7 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 29 mg
Sodium: 353 mg
Potassium: 1059 mg
Fiber: 8 g
Sugar: 1 g
Vitamin A: 645 IU
Vitamin C: 29 mg
Calcium: 195 mg
Iron: 3 mg
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