Fennel Casserole

Rinse and clean the fennel, chop the stalks, chop the fennel greens and set aside. Cut the bulb lengthwise into finger-thick slices. Preheat the oven to 200 degrees (hot air 180 degrees ).

Heat the olive oil in a large frying pan over medium heat, pour in the fennel slices with the vegetable stock and cook until tender. If the frying pan is small, you should divide the fennel mixture and cook the two halves in turn. Cut the mozzarella into slices, grate the hard cheese. Cook the tomatoes with juice in a frying pan at high temperature, crushing the fruit. Rinse the basil leaves and chop them finely.

Grease a wide gratin dish and put half of the fennel slices. Spread half of the mozzarella slices evenly over the top, season with a little salt, pepper and chopped fennel greens and the herbs. Sprinkle 1/3 of the grated cheese on top. Place the remaining fennel slices on top, evenly distribute the remaining mozzarella, kitchen herbs and another 1/3 of the cheese on top.

Season the tomato sauce with a little salt and freshly ground pepper and pour it over the casserole. Sprinkle the surface with the remaining cheese. Bake in the oven (center) for 25 minutes until the cheese is browned. Serve hot.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so

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