Fennel gratin with garlic and parsley

I like fennel and sometimes they have it on special in the supermarket and I buy one just because it's nice but I never really have a clue how to cook it. I found this recipe on http://undervarttak.blogspot.se and I decided to give it a go. It turned out to be quite tasty. We had ours with some roasted pork fillet and steamed broccoli.

Ingredients
serves 4
500 g fennel
200 g leek
10 sundried tomatoes (not in oil)
2 garlic cloves
fresh parsley
salt and pepper
300 ml coconut milk
coconut oil to fry in

Preheat the oven to 200 degrees Celsius.
Rinse and cut the leek into approximately 1 cm big pieces. Put some coconut oil in a pot and fry the leek slightly. Slice the fennel and the sundried tomatoes. Add the fennel and sundried tomatoes to the pot with the leek and mix around. Crush the garlic clove into the mixture. Add salt, pepper and parsley to taste. Mix around and let it fry for a couple of minutes. Add the coconut milk and simmer slowly for 5 minutes. Pour the mixture in an ovenproof dish and cook in the oven for about 20 minutes.