Tuscan Braised Fennel

Prep time: 15 mins
Cook time: 1 hr 15 mins

Did you know fennel and tomato is a veggie match made in heaven? Our tuscan twist on braised fennel makes the most of seasonal fennel and uses canned tomatoes for a divine winter dinner dish.

Directions

  1. Preheat the oven to 200°C.

  2. For the breadcrumb topping, if using stale bread, place bread in a food processor and pulse into breadcrumbs. Add remaining ingredients and pulse to combine.

  3. Heat butter and oil in a 1.5L (6-cup) heavy-based flameproof casserole over medium heat. Add fennel, onion, and marjoram, and cook, stirring, for 6-8 minutes or until softened slightly.

  4. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until vegetables are tender. Remove lid and stir through tomato.

  5. Scatter breadcrumb topping over the vegetables.

  6. Transfer to the oven and cook for 40 minutes or until golden and bubbling.

  7. Scatter with pecorino or Parmesan to serve.

    Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

    Ingredients

    Prep time: 15 mins
    Cook time: 1 hr 15 mins

    Did you know fennel and tomato is a veggie match made in heaven? Our tuscan twist on braised fennel makes the most of seasonal fennel and uses canned tomatoes for a divine winter dinner dish.

    Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

    Directions

    1. Preheat the oven to 200°C.

    2. For the breadcrumb topping, if using stale bread, place bread in a food processor and pulse into breadcrumbs. Add remaining ingredients and pulse to combine.

    3. Heat butter and oil in a 1.5L (6-cup) heavy-based flameproof casserole over medium heat. Add fennel, onion, and marjoram, and cook, stirring, for 6-8 minutes or until softened slightly.

    4. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until vegetables are tender. Remove lid and stir through tomato.

    5. Scatter breadcrumb topping over the vegetables.

    6. Transfer to the oven and cook for 40 minutes or until golden and bubbling.

    7. Scatter with pecorino or Parmesan to serve.

      You may also like