Braised Fennel With Tomatoes & Thyme

Submitted by katew

"Taken from an edition of Good Taste magazine"

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 6

ingredients

• 600 g baby fennel or 1 large fennel bulb, top and base trimmed
• 350 g tomatoes, cut into 5 mm slices
• 4 sprigs fresh thyme
• salt and pepper
• 1 cup chicken stock
• 1 1⁄2 cups grated gruyere cheese

directions

1. Cut fennel long ways into 1 cms thick slices.
2. Place slices in heavy based fry pan.
3. Arrange tomato slices on top.
4. Scatter over thyme sprigs, season with salt and pepper.
5. Pour over chicken stock and bring to boil.
6. Cover with lid or seal with foil.
7. Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
8. Remove pan from heat, remove lid or foil, sprinkle with cheese.
9. Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

Reviews

[Ambervim]

I used Bok Choy instead of fennel. It was tasty. It ended up more like a soup (and I only used 1/2 cup of stock) than a veggie to put on the plate. The Bok Choy didn't need nearly as much time to cook as the fennel might.

 

[Artandkitchen]

A great recipe that we all liked very much.<br/>I used small fennels and dried thyme from Crete (Greece). For the topping I used the combination of leftovers of 2 different Swiss cheeses similar to Gruyere, not too so soft, not to hard and tasty.<br/>I had to stop my DD and DS; my DH was not already at home and wanted to let something for him!<br/>Thanks a lot for the recipe!