Fennel Au Gratin

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 tuber / s fennel
  • 4 tablespoon oil (olive oil)
  • 1 shallot (s)
  • 1 clove garlic
  • 1 glass white wine, dry
  • 4 beefsteak tomato (s)
  • salt and pepper
  • 2 tablespoon sour cream
  • 4 tablespoon parmesan
  • Herbs
Fennel Au Gratin
Fennel Au Gratin

Instructions

  1. Cut the fennel into small pieces and cook in salted water for 5 minutes. Gently heat 2 tablespoons of olive oil in a pan, fry the finely chopped shallot and garlic. Deglaze with the wine. Add the peeled and pitted beefsteak tomatoes, pepper and salt. Brush 2 small casserole dishes with the rest of the olive oil, divide the fennel, pour the tomato stock on top, put a spoonful of sour cream on top and place in the preheated oven for 3 minutes. Then the fresh Parmesan cheese over it, bake until it turns brown and serve in the casserole dishes. Season with fresh herbs to taste.

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