Fennel Casserole

Summary

Ingredients

• 2 tuber / s fennel
• Salt water
• 1 vegetable onion (s)
• 2 tomato (s)
• 4 tomato (s), dried in oil
• some oil
• 1 tablespoon tomato paste
• 200 ml broth
• 1 teaspoon paprika powder
• 1 pinch (s) sugar
• some marjoram
• salt and pepper
• breadcrumbs
• Parmesan for gratin

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Instructions

1. Quarter the fennel bulbs and cut out the base of the stalk. Save the green, it is still needed. Then blanch in salted water for about 3 minutes. Rinse the fennel bulbs with cold water and let them drain.
2. Cut the tomatoes crosswise and scald them briefly with boiling water. Peel off the skin and cut into small cubes.
3. Cut the onion into fine rings and sauté in a little oil (preferably the oil from the sun-dried tomatoes) until translucent. Chop the sun-dried tomatoes, add to the onions with the fennel and fry for about 5 minutes.
4. Add the tomato paste and paprika powder, toast briefly and then add the tomatoes. Deglaze with the broth and let it boil down a little. Season to taste with marjoram, fennel greens, salt, pepper and a pinch of sugar.
5. Preheat the oven to 200 ° C. Put the fennel vegetables in a baking dish, sprinkle with breadcrumbs and grate the parmesan on top. Baked for about 15 - 20 minutes.
6. Tastes delicious as a vegetarian main course with a fresh baguette or as a side dish to a piece of roasted meat.