Saturday, May 31, 2008

Baked Fennel

Baked Fennel
serves 4

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

• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• Using a sharp knife, trim the fennel, discarding any tough outer leaves, and cut the bulb into quarters.
• Bring a large saucepan of water to the boil, add the fennel and celery, and simmer for 8–10 minutes until just tender. Remove with a slotted spoon, and leave to drain.
• Put the fennel, celery and sun-dried tomatoes in a large ovenproof dish. Mix the passata and oregano together, and pour the mixture over the fennel in the dish.
• Sprinkle the Parmesan over the top, and bake in the oven for 20 minutes. Serve hot.

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