Fennel, tomato and Gruyère bake

Fennel, tomato and Gruyère bake
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 1 hour 10 min

This fennel bake recipe packs a cheesy punch. Serve it for lunch or as a side for supper.

Nutrition: per serving

Calories
252kcals
Fat
11.9g (1.6g saturated)
Protein
6.4g
Carbohydrates
26.4g (16.8g sugars)
Fibre
6.9g
Salt
0.2g
Calories
252kcals
Fat
11.9g (1.6g saturated)
Protein
6.4g
Carbohydrates
26.4g (16.8g sugars)
Fibre
6.9g
Salt
0.2g

Ingredients

  • 1 onion
  • 4 tbsp olive oil
  • 2 sliced garlic cloves
  • 3 fennel bulbs
  • 1 tbsp tomato purée
  • 3 x 400g tins cherry tomatoes
  • 1 small bunch of chopped fresh parsley
  • 1 tsp sugar
  • 50g fresh breadcrumbs
  • 180g grated gruyère cheese (or vegetarian alternative)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Finely chop the onion and fry gently in half the olive oil for 7 minutes. Add the garlic cloves and fry for 3 minutes more.
  2. Halve the fennel lengthways, then cut into 1cm slices lengthways. Put into a 20cm x 30cm baking dish, toss with the rest of the olive oil, season and put in the oven.
  3. Add the tomato purée to the onions and fry for a minute, then add the cherry tomatoes, parsley and sugar. Season, then bubble for 20 minutes, stirring occasionally. Pour onto the fennel and bake for 45 minutes more.
  4. Meanwhile, fry the breadcrumbs in a little oil until golden, then sprinkle over the bake with the grated cheese for the last 5 minutes. Serve sprinkled with extra chopped parsley.

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