Low-Cal Baking

Fennel and Tomato Gratin

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Fennel and Tomato Gratin
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Fennel provides a ton of nutrients, including folic acid and iron, which ensure healthy blood formation, and vitamin E, which helps protect the vascular system. The essential oils anethole, fenchone and menthol contained in fennel can also relieve stomach issues such as nausea, pain or cramps.

This fennel gratin is a wonderful dish for low-carb lovers. 

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
2 tablespoons olive oil
4 ounces dry white wine
22 ounces crushed tomatoes
1 teaspoon dried oregano
1 pinch sugar
1 splash lemon juice
salt
freshly ground peppers
4 Fennel bulb
4 ounces grated Parmesan
2 tablespoons White bread crumbs
How healthy are the main ingredients?
tomatoParmesanolive oiloreganosugaronion

Preparation steps

1.

Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a pan and saute onion and garlic until translucent. Deglaze pan with wine and add tomatoes, simmer for about 10 minutes. Season with oregano, sugar, lemon juice, salt and pepper.

2.

Preheat the oven to 350°F/ 325°F convection.

3.

Rinse and quarter fennel, remove hard stalks and cut into strips. Season with salt and pepper. Set some leaves aside for garnishing. 

4.

Arrange fennel and tomato sauce in a baking dish, alternating, and sprinkle with Parmesan between the layers. Finish with tomato layer and sprinkle with Parmesan and breadcrumbs, drizzle with remaining oil. Bake in preheated oven for about 35 minutes or until golden brown. 

5.

Sprinkle with fennel leaves and serve.