Fennel au gratin with red onions and thyme

Serves four

• 4 fennel heads
  
• Pitted black olives 100 g
• Cherry tomatoes 150 g
• 2 medium sized red onions
• 4 tbsp extra virgin olive oil (40 g)
• 3 tbsp breadcrumbs
• Fresh thyme to taste
• Salt to taste
• Black pepper to taste
  
  

Nutritional information
Per serving: 225 Kcal

Environmental Impact

Per serving: 
179 grams CO₂ equivalence - carbon footprint
346 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Clean and wash the fennel and cut it into pieces and then steam cook it for about 20 minutes and set aside.

Clean the onions and cut into pieces. 

Wash and halve the cherry tomatoes.

Line an oven dish with greaseproof paper and place the cooked fennel on it with the onions, cherry tomatoes and olives. 

Sprinkle with breadcrumbs, dress with extra virgin olive oil and fresh thyme and season.

Bake in the oven, on grill mode, at 180°C until golden.

The Chef’s Advice

Try replacing the breadcrumbs with freshly chopped rough grain bread for a more rustic feel.

Nutritional Advice

This fennel dish is an excellent side dish and if you have any left over, you can use it in a pasta sauce.

Environmental Advice

Avoid food waste by considering your portion size.

Once you’ve chopped onion, it needs to be kept in the fridge and eaten in a few days. Got some left over? Cut it into cubes and freeze it as ice cubes to use as you need.