Fennel Bake with Nuts

Ingredients

• 4 bulbs fennel
• Salt
• 2 cloves garlic
• 1 Shallot
• 2 tbsp olive oil
• 800 g diced tomatoes (canned)
• Pepper
• 1 tsp fennel seeds
• 1 tsp Dried oregano
• 50 g walnut kernels
• 50 g parmesan cheese (1 block)
• 4 tbsp Lemon juice

Instructions

1. 1.

   Wash, trim and cut off the greens of the fennel bulbs. Halve the bulbs and cook in boiling salted water for about 5 minutes. Remove, cool with cold water, set aside.

2. 2.

   Peel and finely chop garlic and shallot. Heat olive oil in a pan. Sauté garlic and shallot until translucent. Add tomatoes, season with salt, pepper, fennel seeds and oregano, and simmer over medium heat for 15–20 minutes.

3. 3.

   Meanwhile roast the walnuts in a pan until fragrant. Remove and roughly chop. Grate parmesan and mix with the walnuts.

4. 4.

   Pour tomato sauce into four small baking dishes. Place two halves of each fennel bulb on top, cut side up. Drizzle with lemon juice and sprinkle with the walnut mixture.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan) for 20–25 minutes until golden brown.

6. 6.

   Finely chop the reserved fennel greens. Remove the bake from the oven and sprinkle over the greens.