Baked Fennel Ingredients
- 2 fennel bulbs
- 2 celery sticks, cut into 7.5 cm/3 in lengths
- 6 sun-dried tomatoes, halved
- 200 g/7 oz passata
- 2 teaspoons dried oregano
- 50 g/2 oz Parmesan cheese, freshly grated
Baked Fennel Recipe
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.