Fennel Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Cut the tomatoes crosswise and scald them briefly with boiling water. Peel off the skin and cut into small cubes.
- 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.
- 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.
- 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.
- Tastes delicious as a vegetarian main course with a fresh baguette or as a side dish to a piece of roasted meat.
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