Fennel Gratin with Nuts

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Fennel Gratin with Nuts

Fennel gratin with nuts - Crispy crust is the icing in this aromatic gratin.

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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
290
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie290 kcal(14 %)
Protein12 g(12 %)
Fat19 g(16 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.4 mg(45 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate152 μg(51 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C50 mg(53 %)
Potassium1,505 mg(38 %)
Calcium269 mg(27 %)
Magnesium81 mg(27 %)
Iron1.5 mg(10 %)
Iodine11 μg(6 %)
Zinc2.3 mg(29 %)
Saturated fatty acids4.4 g
Uric acid18 mg
Cholesterol10 mg

Ingredients

for
4
Ingredients
4 Fennel bulb
salt
2 garlic
1 shallot
2 tablespoons olive oil
800 grams diced tomatoes (canned)
peppers
1 teaspoon fennel seeds
1 teaspoon dried oregano
50 grams Walnut
1 piece Parmesan (50 grams)
4 tablespoons lemon juice
How healthy are the main ingredients?
tomatoWalnutParmesanolive oiloreganoFennel bulb

Preparation steps

1.

Rinse and dry fennel, cut off green parts and set aside. Halve bulbs and blanch for about 5 minutes in boiling salted water. Drain, rinse with cold water  and drain again.

2.

Peel garlic and shallot and chop finely. Heat olive oil in a pan and saute garlic and shallot until soft. Add tomatoes, season with salt, pepper, fennel seeds and oregano and simmer for 15-20 minutes on medium heat.

3.

Toast nuts in a dry pan until fragrant. Remove from pan and chop coarsely. Grate Parmesan and mix with nuts.

4.

Place tomato sauce into 4 small ramekins, put 2 halved fennel bulbs into each ramekin, cut side up, and sprinkle with lemon juice. Top with walnut mixture.

5.

Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) for about 20-25 minutes or until golden brown.

6.

Chop green parts of fennel finely. Remove gratin from oven and sprinkle with chopped fennel leaves. Serve.