Fennel & tomato gratin

Recipe uploaded by

Barney Desmazery

5 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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, sugar 5g, salt 0.86 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/4392/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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, sugar 5g, salt 0.86 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk