Tomato Fennel Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams Fennel
- 1 organic lemon
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 2 shallots
- 1 garlic clove
- 200 grams chopped Tomatoes
- 400 grams lumpy Tomatoes
- 1 tsp dried oregano
- 1 bay leaf
- sugar
- 4 Tbsps grated pecorino romano
- 4 Tbsps breadcrumbs
- 20 grams butter
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse and pluck the green from the fennel. Quarter the fennel and cut into slices. Rinse the lemon in hot water, dry, zest and squeeze the juice. Mix the fennel with the lemon juice, lemon zest, 2 tablespoons of oil and season with salt and pepper. Spread the mixture in a baking dish. Bake for about 20 minutes.
Peel and finely dice the shallots and garlic. Saute the shallots and garlic in the remaining oil. Mix in the tomates, oregano and bay leaf. Season with salt, pepper and a pinch of sugar. Let simmer for about 10 minutes. Remove the bay leaf. Mix the sauce with the fennel in the baking dish. Mix the cheese and breadcrumbs. Sprinkle on top of the gratin. Spread the chopped butter around the top. Bake for another 10 minutes.
Finely chop the fennel leaves. Sprinkle over the gratin and serve.
