Fennel & tomato gratin

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• 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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• Sam CP

  08 February 2010

  Sam CP rated this recipe

  

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• Marmy

  24 August 2010

  Marmy rated and commented on this recipe

  

  I have never tried Fennel before, but this dish was simply gorgous, and very easy to make

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• Marmy

  24 August 2010

  Marmy commented on this recipe

  I have never tried Fennel before, but this dish was simply gorgous, and very easy to make

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• Marmy

  24 August 2010

  Marmy commented on this recipe

  I have never tried Fennel before, but this dish was simply gorgous, and very easy to make

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• lucy

  20 October 2010

  lucy rated and commented on this recipe

  

  dead simple and delicious! i had it on its own, but also like the sounds of it as a side with fish. will definitely be having this again

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• Roberta

  20 April 2011

  Roberta commented on this recipe

  What are fronds?

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• cupcake

  20 April 2011

  cupcake commented on this recipe

  Roberta -The tops of the fennel. (if still intact) I am trying this tonight, serving with seabass.

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• cupcake

  21 April 2011

  cupcake commented on this recipe

  I found this really tasty, the topping was delish. But it was very time consuming!

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• SallyB

  06 November 2011

  SallyB rated and commented on this recipe

  

  I found it took me quite a long time to soften the fennel, so added a little cider with the tomatoes and cooked down some more, worked a treat and really lovely.

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• shudie

  23 November 2011

  shudie rated and commented on this recipe

  

  We loved this! Very tasty indeed.

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• merulapie

  24 November 2011

  merulapie rated and commented on this recipe

  

  Very easy to make and it tasted lovely.

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• Lesley

  16 December 2011

  Lesley rated and commented on this recipe

  

  Nice recipe. I often make a fennel gratin but usually use sliced onions as well. It was the lovely topping however that made this really diferent. I halved this recipe for just the two of us and served it last night with little potatoes and green beans from the garden that I froze in September. Delicious.

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• Kel-Delacoe

  12 July 2012

  Kel-Delacoe rated and commented on this recipe

  

  Vile :(

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• BadgerChick

  21 November 2012

  BadgerChick rated and commented on this recipe

  

  Excellent - my first time cooking with fennel bulbs and I just loved the flavours in the gratin. I'm on a weight loss plan at the moment so I changed the topping - I dried out some extra firm tofu and blitzed that in the blender with a few chopped almonds, lemon zest and fennel fronds. It still gave that lovely crumbly flavour but also added protein to the dish.

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• Wendy

  27 April 2013

  Wendy rated and commented on this recipe

  

  Loved this! Used two heads of fennel and 3 desertspoons olive oil but kept to 400g can chopped tomatoes. For topping used wholemeal bread. No olives in cupboard so substituted 1 desertspoon of basil pesto. Next time will add chopped walnuts to topping mix for added protein and crunch. Great as a vegetarian main meal for two or, as others suggest, with a firm white fish.

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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, sugar 5g, salt 0.86 g

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