Fennel & tomato gratin

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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1. Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/fan 180C/gas 4.
2. While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

Eat it raw

Fennel is delicious raw. Remove the tough outer skin, finely slice the bulb and cut away any core. Toss in a zesty dressing of olive oil and lemon juice and serve with shaved parmesan.

Per serving

220 kcalories, protein 9g, carbohydrate 16g, fat 14 g, saturated fat 4g, fibre 5g, salt 0.86 g

Latest comments and suggestions

• knickers

  10 March 2008

  knickers commented on this recipe

  this is lovely, and can be eaten even as a meal on its own .

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• Belkey

  11 March 2008

  Belkey rated and commented on this recipe

  

  Delicious & low fat too...especially as gratins are normally loaded with cream & cheese so this makes a great lighter alternative.

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• Elsbeth

  19 March 2008

  Elsbeth rated and commented on this recipe

  

  The breadcrumbs make it really interesting. I added whole black olives in with the fennel and tomatoes, and served it with some grilled white fish and bread. Great dish!

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• Heather

  29 March 2008

  Heather rated and commented on this recipe

  

  Very easy. Looks and tastes wonderful. My family loved this when I made it as part of Easter Sunday lunch. None of us had ever actually tried fennel before and so we didn't really know what to expect but everyone loved it and there wasn't a scrap left. We're all looking forward to having this again soon.

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• Natalie

  13 June 2008

  Natalie rated this recipe

  

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Ingredients

FOR THE FENNEL

• 3 tbsp olive oil
• 4 heads of fennel , trimmed (fronds kept) and cut into thin wedges
• 2 garlic cloves , chopped
• 400g can chopped tomatoes

FOR THE TOPPING

• 85g white bread
• 50g parmesan , grated
• handful fennel fronds
• zest 1 lemon
• handful black olive , pitted

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Vegetarian, Super healthy

Ingredients

FOR THE FENNEL

• 3 tbsp olive oil
• 4 heads of fennel , trimmed (fronds kept) and cut into thin wedges
• 2 garlic cloves , chopped
• 400g can chopped tomatoes

FOR THE TOPPING

• 85g white bread
• 50g parmesan , grated
• handful fennel fronds
• zest 1 lemon
• handful black olive , pitted

Per serving

220 kcalories, protein 9g, carbohydrate 16g, fat 14 g, saturated fat 4g, fibre 5g, salt 0.86 g

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