Fennel, asparagus and chard gratin recipe
A delicious filling of seasoned vegetables with a crispy parmesan topping.
The 5 Livewell Principles
1. Use meat and dairy imaginatively - use meat as a flavour and add more veggies without compromising on taste
2. Eat more fruit and veg, especially if in season – you will be surprised at the delicious filling dishes that can be make without meat
3. Eat less highly processed foods – they tend to be more resource intensive to produce and often contain high levels of sugar, salt and fat
4. Use every bit – 40% of food ends up in the bin or landfill, so eat everything
5. Buy sustainably – whether that’s MSC fish from well-managed sources or food containing sustainably sourced palm-oil, checking the sustainability of ingredients makes a difference.
Ingredients
For the filling- 4 medium fennel, sliced straight through into eight lengthways
- 1 bunch of asparagus
- 500 g chard - approximately 4 large chard leaves
- 1 tbsp olive oil
- 2 pinches salt and black pepper
- 30 g stale white bread crumbs
- 40 g parmesan cheese
- 3 cloves garlic, finely grated
- 1 stalk of rosemary, finely chopped
- 1 zest of unwaxed lemon, finely grated
- 20 hazelnuts, finely chopped
- 2 tbsp chopped curly parsley
- 1.5 tbsp olive oil
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the grill to its hottest setting and place the oven rack approximately half way up.
- Meanwhile, boil the sliced fennel for 10 minutes in a pan of boiling water. Remove from the pan and drain thoroughly.
- Toss the fennel and asparagus in a bowl with 1 tbsp of olive oil and a little pinch of salt and place in a pan or dish under a hot grill for around 20 minutes.
- Meanwhile, chop and then boil the chard leaves for 5 minutes and drain thoroughly - press them against the end of the pan with a spoon to get rid of any excess water. Set aside to add to the gratin at the end. Meanwhile mix all the gratin ingredients in a bowl and leave to one side.
- Once the fennel and asparagus are cooked and golden brown, remove from the grill. Distribute the boiled chard leaves among the asparagus and fennel. Scatter the gratin mix over the vegetables. Return the dish to the oven and grill until the crumbs are golden brown - around 5 minutes. Serve immediately.
Recipe courtesy of WWF Livewell 2020
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