Fennel Gratin with Nuts
Fennel gratin with nuts - Crispy crust is the icing in this aromatic gratin.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,505 mg | (38 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 4 Fennel bulb
- salt
- 2 garlic cloves
- 1 shallot
- 2 Tbsps olive oil
- 800 grams diced Tomatoes (canned)
- peppers
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 50 grams Walnut
- 1 pc Parmesan (50 grams)
- 4 Tbsps lemon juice
Preparation steps
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.
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.
Toast nuts in a dry pan until fragrant. Remove from pan and chop coarsely. Grate Parmesan and mix with nuts.
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.
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.
Chop green parts of fennel finely. Remove gratin from oven and sprinkle with chopped fennel leaves. Serve.
