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You can do almost anything with fennel. Possibly not boil it, it might be a bit unappetising. But fennel raw is delishhh. Fennel braised is lovely. Grilled. Roasted. Fennel with gorgonzola on pasta – divine. Fennel as an ingredient of mixed roasted vegetables. Quartered and fried until caramelised.
This here is really simple, I have lots of (home grown! HOME GROWN! in the south of England!!) tomatoes so I threw some in. And I had some plums knocking about the fridge left over after my plum cake with streusel so they joined in. It’s the flexible ingredients kind of dish - if you think this will work with fennel, it probably will.
- 2 fennel bulbs, cut thickly into slices, fronds chopped
- a little butter
- a few cherry tomatoes, seeds and juice squeezed out
- a plum or two, coarsely diced
- salt and pepper
Preheat the oven at 200C/400F/gas 6. Put the fennel slices into a buttered gratin dish with knobs of butter on top. Bake for about 30 mins. Add the tomatoes, chopped fennel fronds and plums and season generously with salt and pepper. Put back in the oven for another 15 minutes, occasionally stirring gently.
An indulgent variation would be some grated parmesan on top.