Fennel, Tomato and Garlic Gratin |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Fennel can be quite a daunting veggie to use in cooking, but this gratin has the most wonderful fragrant, delicate flavour and is wonderful with meat or fish as a side dish. Ingredients:
1 kg fennel bulb |
500 g tomatoes |
60 g white breadcrumbs, course |
65 g parmesan cheese, grated |
1 large red onion |
3 garlic cloves, minced (keep one separate) |
2 teaspoons lemon zest |
80 ml olive oil |
65 g gruyere, grated (optional) |
Directions:
1. Preheat oven to 200c/400f/gas mark 6.
2. Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
3. Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
4. Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
5. Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened.
6. Season the mixture well and spread in a greased gratin dish.
7. Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs.
8. Bake until golden brown and crisp.
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