Roasted fennel with apples, Taleggio cheese, and almonds from Six Seasons: A New Way with Vegetables (page 157) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on November 30, 2025

    I seem to make this one or twice a year. Only a modest amount of fuss and very delicious. I’d make it more often except that i do really enjoy the taleggio in this dish and unfortunately availability is rather spotty for me; still one of my more frequent repeats from this book

  • takemori on October 01, 2024

    Sleeper hit in a book full of gems. Used brie in place of taleggio due to access, phenomenal. Don't skimp on almonds and breadcrumbs for textural contrast.

  • Astrid5555 on December 31, 2022

    I would have never found this recipe if it weren’t for my Stained Page News subscription where this recipe was in the author’s list of “11 cookbook recipes I make again and again” and mentioned as the best gratin of all time. And I do agree, highly recommended!

  • Lsblackburn1 on November 23, 2018

    Despite being from the early summer chapter, this made a perfect thanksgiving sidedish. Delicious!

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