Ottolenghi: The Cookbook
Tags: vegetarian tomatoes Crumble fennel gratins and casseroles ingredients added keeper savoury crumble potentially vegan family favourite
Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|---|---|---|
| 1 kg | fennel bulbs | ||
| 3 tbsp | olive oil | ||
| 1 tbsp | thyme leaves, plus a few sprigs | ||
| 3 | garlic cloves | ||
| 1 tbsp | coarse sea salt | ||
| 1 tsp | black pepper | ||
| 200 ml | whipping cream | ||
| 1/3 quantity | crumble (p.279) | ||
| 100 g | Parmesan cheese, freshly grated | ||
| 300 g | cherry tomatoes on the vine | ||
| 1 tsp | chopped flat-leaf parsley |
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