Baked Fennel
Fennel is used extensively in northern Italy. It is a very versatile vegetable, which is good cooked or used raw in salads.
Ingredients
- 2 fennel bulbs
- 2 celery sticks cut into 7.5 cm/3 inch sticks
- 6 sun-dried tomatoes halved
- 7 oz passata tomato paste
- 2 tsp dried oregano
- 1 3/4 oz Parmesan cheese grated
Instructions
- Using a sharp knife, trim the fennel, discarding any tough outer leaves, and cut the bulb into quarters.
- Bring a large pan of water to the boil, add the fennel and celery and cook for 8 - 10 minutes or until just tender. Remove with a perforated spoon and drain.
- Place the fennel pieces, celery and sun-dried tomatoes in a large ovenproof dish.
- Mix the passata (tomato paste) and oregano and pour the mixture over the fennel.
- Sprinkle with the Parmesan cheese and bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 20 minutes or until hot. Serve as a starter with bread or as a vegetable side dish.
Calories: 114 kcal
Carbohydrates: 16 g
Protein: 7 g
Fat: 4g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 283 mg
Potassium: 834 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 559 IU
Vitamin C: 21 mg
Calcium: 233 mg
Iron: 2 mg