Baked Fennel In Tomato Sauce
A comforting and flavorful dish, this fennel gratin combines tender fennel wedges with a savory tomato sauce and a blend of melted Parmesan and Fontina or Gruyere cheeses. The fennel is boiled to tenderness before being coated in a rich sauce infused with aromatic vegetables and seasonings. Baked to golden perfection, this cheesy fennel gratin is a delicious and satisfying side dish that pairs well with a variety of mains.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
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