Recipe of the Month: September
Posted on Monday, 17th September 2012
Buttery Fennel and Roasted Pumpkin Gratin
1 bulb of fennel
tub of cream
2 cloves of garlic
Heat the oven to 200°C and peal and slice the pumpkin into thick wedges. Roast them with olive oil and black pepper.
Meanwhile thinly slice the fennel and crush 2 garlic cloves.
Once the pumpkin is just turning brown, mix the pumpkin, fennel and garlic together and place them in a gratin dish.
Grate nutmeg over them as season. Then pour the cream over the vegetables and add a few knobs of butter.
Bake for about 20-25 minutes.
Delicious with a large leaf, rocket and walnut salad