Tuscan Braised Fennel - Eat Well Tasmania
Tuscan Braised Fennel with tomato and breadcrumb topping. Perfect winter dinner using seasonal fennel. Enjoy the veggie match made in heaven. Prep: 15 mins, Cook: 1 hr 15 mins.
Ingredients
- 100g salted butter, chopped
- 1/3 cup (80ml) olive oil
- 4 baby fennels, quartered
- 3 red onions, quartered
- 1/2 bunch fresh herbs
- 2/3 cup (160ml) vegetable stock
- 6 vine-ripened tomatoes, quartered
- Finely grated pecorino or Parmesan, to serve
- BREADCRUMB TOPPING
- 200g panko breadcrumbs or stale bread broken into pieces
- 1 garlic clove, chopped
- 100g pecorino or Parmesan, finely grated
- 1/4 cup (60ml) olive oil
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