Fennel, Tomato And Garlic Gratin – a delicious recipe with fennel bulb, white breadcrumbs, parmesan cheese, red onion, garlic, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 200c/400f/gas mark 6.
2
Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
3
Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
4
Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
5
Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened.
6
Season the mixture well and spread in a greased gratin dish.
7
Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs.
8
Bake until golden brown and crisp.
451
kcal
Calories
25
g
Fat
44
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 kg fennel bulb, 500 g tomatoes, 60 g white breadcrumbs, course, 65 g parmesan cheese, grated, and more.
Yes, Fennel, Tomato And Garlic Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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