Fennel and Tomato Gratin
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
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 4 ozs dry white wine
- 22 ozs crushed Tomatoes
- 1 tsp dried oregano
- 1 pinch sugar
- 1 splash lemon juice
- salt
- freshly ground peppers
- 4 Fennel bulb
- 4 ozs grated Parmesan
- 2 Tbsps White bread crumbs
Preparation steps
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.
Preheat the oven to 350°F/ 325°F convection.
Rinse and quarter fennel, remove hard stalks and cut into strips. Season with salt and pepper. Set some leaves aside for garnishing.
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.
Sprinkle with fennel leaves and serve.