Fennel & Tomato Gratin by Lurpak
1. Heat the oven to 220ºC/200ºC Fan/Gas 7. In a large pan, melt half the Lurpak® then add the fennel, turning it in the Lurpak® so it’s well coated. Put the lid on the pan and cook on a medium heat for 10 minutes, shaking the pan occasionally so it doesn’t burn at the bottom.
2. Add the garlic and tomatoes, season well and stir gently so as not to break up the fennel. Cook for a further 10 minutes until the fennel has softened.
3. While the fennel is cooking put the bread, parsley, lemon zest, parmesan and olives (if using) into a food processor and blitz until you have breadcrumbs.
4. Tip the fennel into a shallow oven dish and cover with the breadcrumbs, dot the remaining Lurpak® all over the top and bake in the oven for 20 minutes
or until golden.
Ingredients
- 60g Lurpak® Slightly Salted butter
- 4 fennel heads, sliced into thin wedges
- 2 garlic cloves, crushed
- 400g can of chopped tomatoes
- Small bunch parsley, leaves picked & chopped
- 150g white bread
- Grated zest of 1 lemon
- 30g parmesan grated (optional)
- Handful pitted black olives (optional)
Comment on this Recipe: