Baked Fennel in Tomato Sauce
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Baked Fennel in Tomato Sauce

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Serves 4

Sweet and barely spicy baked fennel in a delicious tomato sauce and cheese

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  • 1 large fennel bulb, remove stalks and greens
  • 2-3 tablespoons extra virgin olive oil
  • 1 small carrot, minced
  • 1 celery stalk, minced
  • 1 large shallot, minced
  • 1/2 teaspoon thyme
  • Pinch red pepper flakes
  • 2 cups tomato sauce
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Fontina or Gruyere cheese


    1. Put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 6-8 minutes or until tender. Drain well. When cool, arrange in an ovenproof baking dish.
    2. Add the olive oil to a hot saute pan and cook on medium heat the carrot, celery, and shallot until barely golden. Add the thyme, red pepper flakes, tomato sauce, salt and pepper and cook about 3-5 minutes. Taste for seasoning and adjust as needed.
    3. Cover the fennel with the sauce and top with the cheeses. Bake for 20-25 minutes at 180C until the cheese has melted and the top is golden.

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