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!
– 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
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!
46 thoughts on “Baked fennel bulb with tomato sauce”
Reblogged this on Chef Ceaser.
I have never tried fennel bulb, but always wanted to. Thanks for the inspiration!
You are welcome
So I might change my mind about fennel after all. The power of good photography!
I have never tried fennel. This makes me want to!
I am happy. Enjoy!
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.
yum! i love fennel- i usually eat it raw in salads but this sounds tasty!
Wow; looks amazingly delicious!
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!)
This made me so hungry!
We grew fennel this year, but because far too overwhelmed, trying to think of recipes. This sounds amazing…will have to give it another try next season!
I hope you will like it.
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.
Thank you for stopping by. I live in Bucovina. I know about fennel but I never tried before. I felt that fennel is a fancy vegetable. Now I know is great and I am gone use it a lot.
I have been wanting to try fennel, but had no idea how to cook it. Thanks for sharing!
You are welcome
I didn’t appreciate fennel until recently. Now I love it in miso soup and roasted with rosemary. Yum!
Hello my friend. Great and deliscious recipe. There are indeed many ways to prepare fennel. Good job 🙂
Great photographs! I like to use my fennel fresh in a salad and it is nice..:)
this dish would make me crave for some sour dough bread to dip into and soak up all that tomato sauce.
I know what you say
Your pictures make me hungry! I never ate fennel before, but guess what I’m havin tomorrow, thanks to you : )
I am happy 🙂
i have never eaten fennel before, will have to try it now
It looks delicious! Amazing post! 🙂
Always looking for more fennel ideas! A favourite flavour combo is fennel, cumin, and pomegranate. Makes a great, slightly sweet sauté.
I will try it. Sounds great.
Would have to try this one. I normally make Potato Fennel soup… similar to the famous potato Leek…
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!
I am happy you liked. Hope to get you more inspired.
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.
That is an interesting idea.