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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200c/400f/gas mark 6. | 2. Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly. | 3. Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix. | 4. Add the sliced fennel and cook, stirring regularly, until soft and lightly golden. | 5. Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened. | 6. Season the mixture well and spread in a greased gratin dish. | 7. Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs. | 8. Bake until golden brown and crisp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	1			-	-	-	-
tomato	500			20104.9475	4344.9025	982.9085	223.3883
white breadcrumb	60	g		53.4	0.0	11.88	0.3
parmesan cheese	65		grated	19240.0	2080.0	2080.0	260.0
red onion	1			-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
lemon zest	2	teaspoons		53.4	0.0	11.88	0.3
olive oil	80			9547.2	0.0	0.0	1080.0
gruyere	65		grated	35435.4	30.888	2557.698	2774.772

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.