Fennel Gratin with Citrus Crust

We think of fennel as an Italian vegetable, but this is an elegant German recipe that goes well with a Christmas goose. A lovely holiday dish - both Thanksgiving and Christmas.

• 2 1/2 pounds tomatoes
• 5 tablespoons olive oil
• 2 cloves garlic, coarsely chopped
• 1 tablespoon fresh thyme or one teaspoon dried
• 1 tablespoon fresh rosemary or 1 teaspoon dried
• 1 bay leaf
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 4 medium fennel bulbs
• 1/2 cup fine bread crumbs
• 2 tablespoons grated parmesan cheese
• Grated peel of 1/2 orange
• Grated peel of 1/2 lemon

METHOD

Preheat oven to 425°F.

To peel tomatoes: Bring pot of water to boil. Drop in tomatoes, one or two at a time, for 10 seconds each. Remove with slotted spoon, nick skin with sharp knife, and peel immediately. Quarter tomatoes, and remove seeds. Set aside.

Heat 3 tablespoons olive oil in sauté pan over medium heat. Stir in garlic and cook, stirring, until soft. Do not burn. Stir in tomatoes, thyme, rosemary, bay leaf and broth. Season with salt and pepper to taste. Cover and simmer 15 minutes.

Bring pot of salted water to boil. Cut stalks and feathery green off fennel. Slice lengthwise in 1 inch thick slices and cook in water 5 minutes. Remove with slotted spoon and add to sauté pan with tomatoes. Cook for 15-20 minutes.

Arrange fennel slices in a gratin dish. Pour tomato sauce over slices.

Mix together bread crumbs, cheese, orange and lemon peel. Sprinkle evenly over the vegetables.

Drizzle remaining oil over vegetables. Bake in preheated 425°F oven 10 -15 minutes until golden brown.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Marieta Peverelli

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