Baked fennel is a delightful and nutritious dish that brings out the natural sweetness and subtle anise flavor of fennel bulbs. This recipe combines the tender fennel with celery sticks and sun-dried tomatoes, creating a harmonious blend of textures and flavors. The dish is then generously covered with passata and sprinkled with Parmesan cheese, adding richness and depth to the dish.
Fennel bulbs, often underappreciated, take center stage in this recipe, offering a unique taste experience. The addition of celery and sun-dried tomatoes complements the fennel, enhancing its taste profile. This vegetarian-friendly dish is perfect as a side or a light main course.
Discover the magic of baked fennel and enjoy the delightful fusion of flavors that will leave your taste buds craving for more.
INGREDIENTS:
- 2 fennel bulbs
- 2 celery sticks, cut into 7.5cm/3in lengths
- 6 sun-dried tomatoes, halved
- 200g/7oz passata
- 2 teaspoons dried oregano
- 50g/2oz Parmesan cheese, freshly grated
PREPARATIONS:
- Preheat the oven to 190°C/375°F/Gas mark 5.
- Trim the fennel bulbs using a sharp knife, discarding any tough outer leaves, and cut each bulb into quarters.
- Bring a large saucepan of water to a boil, add the fennel and celery, and simmer for 8–10 minutes until they become tender. Remove the fennel and celery from the water using a slotted spoon and let them drain.
SPECIAL INSTRUCTIONS:
- Place the blanched fennel, celery, and sun-dried tomatoes in a large ovenproof dish.
- Mix the passata and dried oregano together in a bowl, then pour the mixture evenly over the fennel and celery in the dish.
TIPS:
- For an added layer of flavor, you can drizzle a little extra virgin olive oil over the fennel and celery before adding the passata and oregano mixture.
- If you prefer a more rustic presentation, you can keep the fennel in larger slices instead of cutting them into quarters.
- For a hint of spiciness, sprinkle some red pepper flakes over the dish before baking.
YIELD: Serves 4
In conclusion, baked fennel is a delicious and nutritious dish that brings out the best of fennel bulbs’ natural sweetness and subtle anise flavor. This recipe combines tender fennel with celery sticks and sun-dried tomatoes, creating a delightful blend of textures and flavors. The dish is then enriched with passata and a sprinkling of Parmesan cheese, providing depth and richness to the overall taste.
Often overlooked, fennel takes center stage in this recipe, offering a unique and delightful taste experience. The addition of celery and sun-dried tomatoes perfectly complements the fennel, elevating its taste profile to new heights. This vegetarian-friendly dish can be served as a satisfying side or as a light and wholesome main course.
To prepare this delectable dish, simply blanch the fennel and celery in boiling water until tender and arrange them with sun-dried tomatoes in an ovenproof dish. Pour the passata and oregano mixture over the vegetables, and top it all off with a generous sprinkling of grated Parmesan cheese. Then, bake the dish in the oven to perfection.
Baked fennel is a delightful fusion of flavors and textures that will pleasantly surprise your taste buds. Enjoy this nutritious and flavorful dish, and savor the unique taste of fennel bulbs in every bite.
