Fennel and Sun-Dried Tomato Pate Gratin 01Fennel is one vegetable that I love. I have always eaten it raw as a side dish, with pasta or with second courses. But lately, I’m trying a few recipes where I cook it, and to be honest, I’m enjoying very much.

Here’s a very easy, foolproof recipe. 😉 It’s delicious as a main or as a side to baked chicken.

Try it and let me know in the comments below.

Fennel and Sun-Dried Tomato Paté Gratin

Ingredients

For the toppings

Preparation

Cut the fennel into thin wedges.

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Get a frying pan with a lid. Put 3 tbsp of extra virgin olive oil and heat it up.

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Add the fennel, cover and stew over medium heat for 15 mins.

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Stir in the garlic paté and continue cooking for 15 mins or until the fennel is soft .

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Add the sun-dried tomato paté and a little boiling water if it is too dry. Simmer for another 10 mins. Stir occasionally. Meanwhile, heat the oven to 200º.

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Pour everything into a gratin dish.

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Put the first three topping ingredients into a food processor and blend together. If you use olives, add to the blender and pulse until chopped.

 

Cover the fennel with a generous amount of crumbs.

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If you didn’t use pitted olives, put some black olive paté on top of the crumbs.

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Now bake for 20 minutes until golden.

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Serve and enjoy!

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