Braised Fennel With Tomatoes & Thyme - cooking recipe

Ingredients

600 g baby fennel or 1 large fennel bulb, top and base trimmed
350 g tomatoes, cut into 5 mm slices
4 sprigs fresh thyme
salt and pepper
1 cup chicken stock
1 1/2 cups grated gruyere cheese

Preparation

Cut fennel long ways into 1 cms thick slices.
Place slices in heavy based fry pan.
Arrange tomato slices on top.
Scatter over thyme sprigs, season with salt and pepper.
Pour over chicken stock and bring to boil.
Cover with lid or seal with foil.
Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
Remove pan from heat, remove lid or foil, sprinkle with cheese.
Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.