Chefs Gary Ibsen with Joan Nielsen
Fresh Fennel and Tomato Bake
Category
Side Dish
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
20-25 minutes
Author:
Chefs Gary Ibsen with Joan Nielsen
Although it stands on its own as a wonderful vegetarian side dish, try serving this delicate but satisfying dish as a base for any highly flavored roasted poultry like duck, game hen, or even a robust roasting chicken. Just place the finished roast right on top of the baked fennel dish (which will soak up all the roast's drippings) and serve.
Ingredients
-
3 bulbs Fennel, trimmed, weight about 1¼ pounds
-
¼ cup Extra Virgin Olive Oil
-
2 cloves Organic Garlic, finely chopped
-
2 cups Organic Tomatoes (about 1 pound) peeled, seeded and chopped
-
Salt and Fresh Ground Black Pepper to taste
-
4 slices Country-Style Bread, cut in ½ inch cubes (about 3½ to 4 cups)
-
¼ cup Butter, melted
-
⅓ cup Parmesan Cheese, grated
Directions
Preheat the oven to 350°F.
Trim the fennel bulbs by cutting off the tops, leaving about ½ inch above the bulbs and cutting away any brown spots.
Cut the bulbs in half lengthwise and then in ¼ inch - thick slices.
Remove any hard central cores. In a large sauté pan, heat the olive oil over a medium high heat.
Add the fennel slices and garlic. Saute, turning occasionally, until just tender, 5 to 7 minutes.
Add the tomatoes and season with salt and pepper. Saute 2 to 3 minutes more.
Spoon the fennel mixture, including its liquid, into a shallow baking dish, about 8 x 13 x 12 inches.
Toss the bread, melted butter, and Parmesan cheese into a small bowl.
Place the bread cubes evenly over the fennel mixture. Bake until golden brown and bubbling, about 20 to 25 minutes. Serve warm.
Filed in:
Fennel,
Fennel Bulbs,
Fresh Fennel and Tomato Bake,
Garlic,
Organic Garlic,
Organic Tomatoes,
Side Dish,
Tomatoes
