4 Fennel bulbs (fresh)
1 Lemon (organic)
1 Small sprig of thyme
2 Cloves of garlic
100g Bread crumbs
100g Freshly grated parmesan cheese
Salt & pepper
- Fill a large pot with water, add 1 tsp. salt and 1 tbsp. olive oil and bring to a boil. Quarter the lemon (with peel), remove the seeds and add to the water. Clean the fennel, cut in half and add to the boiling water. Save leaves for later. Cook over medium heat for about 20 minutes.
- Meanwhile, finely chop thyme, onion and garlic. Transfer to a saucepan and sauté with olive oil. Add the bread crumbs and brown slightly. Let cool down. Stir in grated parmesan cheese.
- Layer the cooked fennel in a baking dish greased with 2 tbsps. of olive oil and season with pepper. Squeeze the lemon wedges well and remove from the water. Pour one to two cups of broth over the fennel so that about one third of the fennel is covered. Pour the gratin-sauce evenly over the vegetables and bake in a pre-heated 180°C oven for 20 Minutes. Sprinkle with fennel leaves and serve. A very delicious vegetable dish – it can also be eaten as a side-dish to meat or fish.