From nelson@callnet0800.com Wed Jun 7 15:01:06 2000 Date: 4 Jun 2000 02:26:39 GMT From: Andy&Shell Newsgroups: rec.food.recipes Subject: Fennel and Tomato Cream Bake Followup-To: rec.food.cooking Fennel and Tomato Cream Bake Don't worry if the heated cream looks too thick and not sufficient when you pour it over the vegetables. While it cooks it melts and mixes in with the fennel and tomato juices to make a lovely smooth sauce. 6 ripe tomatoes 2 heads of fennel, about 600g / 1 lb 5oz (trims down to 450g / 1lb) a little butter 2 tsp caster sugar 284 ml carton double cream 50g / 2oz Parmesan, grated Preheat the oven to 180 C / Gas 4 / fan oven 160 C. Put the tomatoes in a bowl, pour over boiling water and leave them to soak for 1 minute. Drain and remove the skins, then slice the tomatoes thickly. Cut out the core of each fennel bulb then slice the fennel thinly. Cook fennel in boiling salted water for 3 minutes. Drain well. Lightly butter a 1.4 litre / 2 1/2 pint ovenproof dish. Spoon in half the fennel slices then arrange the tomato slices on top. Sprinkle with the sugar, season, then spoon over the rest of the fennel. Heat the cream in the pan and pour over the fennel, sprinkle with the Parmesan and bake for 40-45 minutes. Serves 6 PER SERVING 277 kcalories, protein 3g, carbohydrate 7g, fat 26g, saturated fat 16g, fibre 3g, added sugar 2g, salt 0.45g ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.