Fennel Au Gratin

For the fennel au gratin, clean, wash and cut the fennel into slices about 1 cm thick (set aside the greens). Blanch the fennel slices in plenty of boiling salted water for 5 minutes.

Peel the onion and cut into small cubes. Sauté with oil until slightly translucent. Add the strained tomatoes and bring to the boil.

After 5 minutes, lift the fennel slices out of the boiling water with a slotted spoon and add them to the tomato sauce. Add the vegetable soup and cook everything covered over medium heat for 15 minutes.

Now season with freshly ground pepper and salt. Layer everything in a baking dish. Cut the mozzarella into cubes and place on top of the fennel.

Finally, sprinkle everything with the breadcrumbs and grated Emmental. Now gratinate the fennel for about 10 minutes at 220 °C. Garnish with the chopped fennel greens and serve.

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