Fennel gratin

Ingredients for 4 servings:

• 4 bulbs of fennel, approx. 250 g each
• 1 onion(s)
• 25 g butter
• Salt and pepper, white from the mill
• ⅛ liter wine, white, dry
• 250 g tomatoes, pureed (can)
• 150 g crème fraîche
• 75 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the fennel bulbs, halve them lengthwise, and reserve the green parts. Peel and dice the onion, then fry in butter in a shallow casserole dish until translucent. Place the fennel cut-side down, season with salt and pepper, and pour over a mixture of wine and tomatoes. Cover the dish with aluminum foil and cook the fennel on the middle shelf of a preheated oven (200°C/400°F) (gas mark 3) for about 30 minutes. Mix the crème fraîche and cheese. Brush the fennel with this mixture and bake for about 10 minutes without the foil. Rinse the fennel greens, pat dry, and finely chop. Sprinkle them over the gratin and serve. Served with baguette, this makes a delicious small main course or a great side dish to a steak!