Baked fennel
Ingredients
6
Steps
5
Serves
4
Cook Time
30-40 Min
Ingredients
-
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.