assembling fennel gratin before cooking
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Author: Margie James Status: published Published: Jun 16,2006 license cc-by-nc tags: dinner, gratin, fennel, uncooked,
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Share on TwitterQuarter fennel (about 2 bulbs) and steam for 10 minutes.
Rub olive oil in a gratin dish. Place fennel in dish with tomato (I used canned cherry tomatoes in this instance)black olives (pitted and roughly chopped), some white wine (about 1/4-1/2 cup), parsley and chopped garlic. Dot with butter or drizzle with olive oil.
Cover with tinfoil and bake in a 325 F oven for 20 minutes. Remove foil, cover with about 1/2 cup parmasan cheese, drizzle with olive oil and bake for another 10 minutes until golden.
Add some fresh chopped parsley.
Always delicious and a great vegetarian main course.
