Fennel Gratin
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Fennel bulb
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 Tbsp olive oil
- 400 grams lumpy Tomatoes
- 1 splash dry white wine
- salt
- 1 pinch sugar
- 1 lemon juice
- white, freshly ground peppers
- olive oil (for the pan)
- 250 grams Mozzarella
- 2 Tbsps Pine nuts
Preparation steps
1.
Rinse the fennel, halve, remove the stalk and cut into columns. Set aside some fennel leaves for the garnish.
2.
Peel the onion, carrot and garlic. Chop into small pieces. Sweat in hot oil for about 2 minutes, until translucent. Pour in the tomatoes and wine. Simmer for about 3 minutes. Remove from the heat and season with salt, pepper, sugar and lemon juice.
3.
Preheat the oven to 160°C (approximately 325°F). Grease a baking dish with oil.
4.
Spread the fennel into the pan and top with the tomato sauce. Drain the mozzarella, cut into slices and place on the vegetables. Season with salt and pepper. Sprinkle with pine nuts. Bake for about 35 minutes.
5.
Serve garnished with fennel leaves.
