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Braised fennel with tomatoes and thyme
Braised fennel with tomatoes and thyme
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
"Sprinkle fennel with Gruyere cheese, then broil for a gooey, cheesy finish."
Ingredients:
  • 3-4 bulbs (about 600g) baby fennel (or 1 large fennel bulb - tops and bases trimmed)
  • 2 large (about 350g) tomatoes, cut into 5mm-thick slices
  • 4 sprigs fresh thyme
  • 0.60 gm salt
  • 250mls (1 cup) chicken style liquid stock
  • 120g (1 1/4 cups) grated Gruyere cheese
  • Ground black pepper, to taste
Instructions:
  • Slice the fennel into 1cm-thick pieces lengthwise.
  • Layer fennel slices in a large, heavy-based pan, top with tomato slices, and sprinkle thyme and salt. Pour chicken stock over and cover tightly with lid or foil.
  • Bring the mixture to a vigorous boil over high heat. Lower the heat to medium and gently simmer for 15 minutes, or until the fennel is tender. Then, remove the pan from the heat.
  • Heat up the grill to a sizzling medium-high temperature.
  • Take off the frying pan lid or foil and generously sprinkle the cheese over the tomatoes and fennel. Place the pan under the preheated grill for 1-2 minutes until the cheese is melted and golden. Add a dash of pepper before serving immediately.

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