Fennel casserole

Ingredients for 2 servings:

• 2 bulbs of fennel
• salt water
• 1 vegetable onion(s)
• 2 tomatoes
• 4 tomatoes, dried in oil
• some oil
• 1 tbsp tomato paste
• 200 ml broth
• 1 tsp paprika powder
• 1 pinch(s) of sugar
• some marjoram
• salt and pepper
• e.g. breadcrumbs
• e.g. Parmesan for topping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

delicious light summer dish

Quarter the fennel bulbs and remove the stalks. Reserve the green parts; you’ll need them later. Then blanch them in salted water for about 3 minutes. Rinse the fennel bulbs with cold water and drain. Score the tomatoes crosswise and briefly blanch them in boiling water. Peel off the skin and cut into small cubes. Finely slice the onion and sauté in a little oil (preferably the oil from the sun-dried tomatoes) until translucent. Finely chop the sun-dried tomatoes, add them to the onions along with the fennel, and fry for about 5 minutes. Add the tomato paste and paprika, roast briefly, and then add the tomatoes. Deglaze with the stock and reduce slightly. Season to taste with marjoram, fennel greens, salt, pepper, and a pinch of sugar. Preheat the oven to 200°C. Place the fennel in a baking dish, sprinkle with breadcrumbs, and grate the Parmesan cheese over it. Bake for approximately 15-20 minutes. Delicious as a vegetarian main course with a fresh baguette or as a side dish to a piece of roasted meat.