You are here

Gratin Of Fennel And Tomato

Holiday.Cook's picture
  Dried bread crumbs 3⁄4 Cup (12 tbs)
  Olive oil 5 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Yellow onion 12 Ounce, halved, and cut into 1/4-inch slices (1 Large Sized)
  Fennel bulbs 6 , trimmed of stalks, halved, cored and cut into 1/4 inch slices
  Canned diced tomatoes 28 Ounce (Drained)
  Salt 1 Teaspoon
  Ground pepper To Taste
  Grated parmesan cheese 3 Ounce (3/4 Cup)
  Lemon zest 1 Teaspoon, minced

In an 8-inch skillet over medium-high heat, toast the bread crumbs, stirring constantly, until golden brown, about 2 minutes.
Set aside to cool.
In a 12-inch saute pan, heat the oil over medium heat, and swirl to coat the pan.
Saute the garlic and onion until soft, but not brown, about 3 minutes.
Add the fennel and continue sauteing, stirring frequently, until the fennel has softened and is beginning to brown, about 5 minutes.
Add the tomatoes, salt, and season with pepper to taste.
Lower the heat to medium-low and cook, stirring frequently, for 5 minutes longer.
Transfer to a shallow oven-to-table casserole or gratin dish.
Preheat the oven to 425°F.
In a medium bowl, combine the bread crumbs; Parmesan, and lemon zest.
Sprinkle evenly over the fennel mixture. (The gratin can be made up to this point 6 to 8 hours ahead.
Cover, and set aside at room temperature.) Bake the gratin until heated through and the topping is crisp, about 20 minutes.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2032 Calories from Fat 937

% Daily Value*

Total Fat 106 g163.8%

Saturated Fat 25.9 g129.3%

Trans Fat 0 g

Cholesterol 74.8 mg24.9%

Sodium 5307.2 mg221.1%

Total Carbohydrates 232 g77.2%

Dietary Fiber 68.3 g273.2%

Sugars 3.5 g

Protein 72 g143.2%

Vitamin A 156.3% Vitamin C 421.5%

Calcium 201% Iron 134.2%

*Based on a 2000 Calorie diet

Gratin Of Fennel And Tomato Recipe