Maine dish, Photography

Baked fennel bulb with tomato sauce

baked fennel

As I promised I am writing here the recipe for fennel. I picked the fennel from the market and I never even read about it, but I passed so many times near fennel and it got me so very curios. It looks so amazing, and all I could think was about fennel in front of the camera, light and then what dish I am going to do with it. So I bought 2 fennel bulbs and started to search on internet about it.

And I found out that taste a little bit anise. For a long tine now, I don’t like anise, so imagine my surprise. So, what I am going to do about it?

Like it or hate it. That’s the only way.

When I start the recipe, I notice that I don’t have all the ingredients. Story of my life. Considering that I never had fennel before I decided to go as simple as I can. I start cooking and I didn’t taste it. I just add a little bit of salt and pepper and that’s it. The smell in the kitchen was great. A little bit anise, just enough to like it. I served to my boy and when he eat it all I took a bit to see how it was and I fell in love with fennel. I will try other recipes in the future. So here we go!

Ingredients:

– 2 fennel bulbs

– 1 celery (the green part) cut in small pieces

– 1 onion, peeled and cut

– 2 tablespoon olive oil

– 2 cups tomato sauce

– 1 cup cheddar cheese

– 1/2 teaspoon mustard

– salt and pepper

Baked fennel

Directions:

Boil the fennel with salt. When is tender and you can put the fork in it take it out. In a pan put olive oil, mustard, celery and onion and cook it for 1 minute. Add the tomato sauce and leave it for another 15 minutes. Cut the fennel in pieces and add it to the mix and leave it for another 3 – 4 minutes. If is to thick you can add a little bit of water.

Preheat the oven to 180 degrees C. Put the mix in  a baking dish and spread cheddar on top. Leave it in the oven for 10 – 15 minutes. Serve it with any kind of meat or by it self. Enjoy!

baked fennel

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46 thoughts on “Baked fennel bulb with tomato sauce”

  1. Thanks so much for this recipe. It’s right on time for Friday night dinner. I only bake vicariously. I’m the unbaker: everything I bake turns to dust, so I’ll try this on the stove top with gouda and cheddar.

  2. Thanks for liking my post! I just started my blog and took some pictures this morning to add to it, but am getting some major inspiration from your photos. WOW! They are absolutely beautiful! Looking forward to following your blog and getting more inspiration (for both food and photos!)

  3. Hi. First many thanks for the ‘like’ on my ‘classic French cooking’ post. It brought me to your blog. I was surprised that you had not come across fennel before but, thinking about it, as one of its most usual uses is in/with fish maybe it’s not so strange as I guess you are Romanian (though not sure whether you live in Romania). I say that as most of the fish I ate in Romania was either carp (crap) or catfish (somn), very rarely pike (stiuca), all superb and needing no enhancement except, especially with carp, a garlic sauce (mujdei), but perhaps that was because I spent most of my time in northern Moldova.
    I was delighted to find a recipe for papanasi. I most usually ate this is the simple ‘milk shops’ – I cannot remember now what these shops were called but I guess they might be there no more.
    I look forward to more tasty vegetarian recipes – which we usually eat at home on Wednesdays and Fridays – as it’s one area I’d welcome a bit more variety. I rarely find a non-Romanian veggie recipe that I like.

  4. You inspired me to try fennel bulb after reading this post. I baked it with tomato sauce and cheese, similar to your dish and it was delicious! Can’t wait to keep trying this new veggie in more dishes!

  5. i like fennel bulb. especially served raw as salads. such interesting flavor. but this looks real good. it makes fennel bulb suitable as comfort food. i imagine if i were to do this, i’d add chunks of fish into it. kinda like fish stew with fennel bulb. thanks for inspiring me.

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