Fennel Au Gratin with Tomatoes and Parmesan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat. Circulating air is not recommended.
- 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.
- In the meantime, wash and halve the tomatoes and finely chop the fennel greens.
- 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.
- 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.
- 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.
- 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.
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