It’s been a very long time since I got the chance to cook something on my own. In fact, for the past 4 months during my travels around the globe, I mostly got to use either hostel kitchens or ate outside, grabbing whatever looked good and not too expensive.
Now I’m really happy to have my own kitchen back. The first thing I decided to do is a recipe I created a couple of weeks before flying to Taiwan. I absolutely hated the taste of fennel before I started gratinating it, totally have to admit this. However, fennel has a myriad of health benefits, including iron, phosphorous, calcium, magnesium, manganese, zinc and vitamin K content present in fennel which all contribute to building and maintaining bone structure and strength. And if you know how the treat the fennel right, he’ll rewarding you with a great taste:
What you’ll need:
Generally, you can gratinate the fennel however you want. For this recipe, I used the following ingredients:
- 2-3 fennel bulbs
- 1 can of tomatoes
- Grated Parmesan
- Provencal Herbs, Salt, Pepper, Rosemary
Preheat the oven to 210°C/410°Fahrenheit. In the meantime, wash the fennel, cut the bulbs into chunks and cook them for approx. 15 Minutes.
Grab an ovenproof dish, mix the tomatoes with the olives (cut these, if you like) and the herbs, and fill the mix into the dish. Add the fennel, pour the parmesan on top and gratinate the magic for another 15 minutes.
You’ll see that this recipe is not just fairly easy and quickly made, it’s also relatively cheap and seriously healthy. If you serve this to your vegetarian friends, I bet you they’ll be more than happy to try this out. If they’re not, you should reconsider the friendship.
Let me know if you have any other delicious fennel recipes, share a description, a link, an image or suggestions in the comment box.