Prep 30 mins
Cook 15 mins
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.
- 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)
- Preheat oven to 200c/400f/gas mark 6.
- Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
- Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
- Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
- 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.
- Season the mixture well and spread in a greased gratin dish.
- 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.
- Bake until golden brown and crisp.