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🍽️ Crispy Fennel Gratin

323 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel (approx. 700 g)
• salt
• 2 tomatoes
• 4 tbsp breadcrumbs
• 4 tbsp freshly grated Parmesan
• pepper (from the mill)
• 2 tbsp butter

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Cut off the thick green stalks.
3. 3. Save a few small pieces of the green fennel fronds for later.
4. 4. Cut the fennel bulb into four quarters lengthwise.
5. 5. Cut out the hard core at the bottom of each quarter.
6. 6. Bring a pot of salted water to a boil.
7. 7. Add the fennel pieces to the boiling water.
8. 8. Cook the fennel with the lid on for five minutes.
9. 9. Drain the fennel.
10. 10. Rinse the fennel briefly with cold water to cool it down.
11. 11. Let the fennel drain well.
12. 12. Wash the tomatoes.
13. 13. Dice the tomatoes into very small cubes.
14. 14. Finely chop the reserved fennel fronds.
15. 15. Grease a baking dish with some fat.
16. 16. Place the fennel pieces into the prepared dish.
17. 17. Distribute the tomato cubes evenly over the top.
18. 18. Season everything with salt and pepper.
19. 19. Mix breadcrumbs, grated cheese, and the chopped fennel fronds in a bowl.
20. 20. Sprinkle the cheese crumb mixture evenly over the fennel.
21. 21. Cut the butter into small pieces.
22. 22. Distribute the butter pieces over the surface of the gratin.
23. 23. Preheat the oven to 200 degrees.
24. 24. Place the baking dish in the center of the oven.
25. 25. Bake the gratin for about 20 minutes until golden brown.
26. 26. Remove the finished gratin from the oven.
27. 27. Serve the dish warm.

Nutrition per serving

• kcal: 323
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 24 g