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Ingredients Jump to Instructions ↓

  1. Fennel and Tomato Cream Bake

  2. 6 ripe tomatoes

  3. 2 heads of fennel, about 600g /

  4. 1 lb 5oz (trims down to 450g / 1lb)

  5. a little butter

  6. 2 tsp caster sugar

  7. 284 ml carton double cream

  8. 50g / 2oz Parmesan, grated

  9. 180 C / Gas

  10. 4 / fan oven

  11. 160 C. Put the tomatoes

  12. in a bowl, pour over boiling water and leave them to soak for 1

  13. minute. Drain and remove the skins, then slice the tomatoes thickly.

  14. Cut out the core of each fennel bulb then slice the fennel thinly.

  15. Cook fennel in boiling salted water for 3 minutes. Drain well.

  16. 1.4 litre /

  17. 2 1/2 pint ovenproof dish. Spoon in

  18. half the fennel slices then arrange the tomato slices on top.

  19. Sprinkle with the sugar, season, then spoon over the rest of the

  20. fennel. Heat the cream in the pan and pour over the fennel, sprinkle

  21. with the Parmesan and bake for 40-45 minutes.

  22. Serves 6

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