Fennel Au Gratin with Tomatoes and Parmesan

Summary

Ingredients

• 2 fennel bulb (s)
• Salt and pepper, black, from the mill
• 8 cocktail tomatoes
• 4 tablespoon breadcrumbs
• 4 tablespoon parmesan, freshly grated
• 2 tablespoon butter

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. Circulating air is not recommended.
2. Clean and wash the fennel, set the greens aside. Quarter the fennel lengthways. Cut out the stalk at an angle. Bring approx. 5 cm high salted water to the boil in a saucepan. Put the fennel in and cook for 5 minutes with the pot closed.
3. In the meantime, wash and halve the tomatoes and finely chop the fennel greens.
4. Drain the cooked fennel, rinse briefly with cold water and drain. Place the fennel side by side in an ovenproof dish. Pour the tomatoes on top and season with salt.
5. Mix the breadcrumbs with the cheese, the fennel greens and a little pepper and pour over the tomatoes and fennel. Pour the butter in flakes over it.
6. Put the baking dish in the middle of the oven and bake the fennel for about 20 minutes. The crumbs are allowed to turn brown.
7. This recipe is a vegetarian main course for 2 people, depending on the amount. However, we like to eat fennel as an accompaniment to fish.