Serves 4
1 kilo fennel bulb
80ml of olive oil
1 large red onion, thinly sliced
2 garlic cloves, crushed
2 tins of chopped organic tomatoes
Topping:
60gms of brown breadcrumbs
65gms of parmesan cheese
2 tsp of grated lemon zest
1 garlic clove, crushed
Preheat the oven to 200 degrees. Grease a 21cm square baking dish with olive oil. Cut the fennel in half lengthways, and then thinly slice.
Heat the oil in a large frying pan and cook the onion for 2-3 mins until softened, but not browned. Add the garlic, and cook for a further 2 mins.
Add the fennel, stirring frequently for 7 mins until softened and slightly golden brown.
Add the tinned tomatoes stirring frequently for a further 7 mins, or until the mixture has reduced a little. Season with fresh thyme, or any available herbs and black pepper.
To make the crumble topping, mix all the ingredients together and sprinkle over the vegetables and bake for 15 mins, or until golden brown.
Serve immediately with a green salad.
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