Baked Fennel on Tomato Patch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tuber / s fennel
- 1 glass tomato (s), peeled
- 25 g parmesan, freshly rated
- 20 g breadcrumbs
- 2 tablespoon olive oil
- 2 tablespoon parsley, chopped
- 1 onion (s)
- 1 clove garlic
- 1 lemon (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Halve the fennel lengthways and put the greens aside. Blanch with lemon wedges in salted water for about 10 minutes. Drain well.
- Finely chop the onion, garlic and fennel greens. Mix well with parsley, parmesan, breadcrumbs and olive oil. Season with salt and pepper.
- Put the tomatoes in an ovenproof dish and roughly mash them with a fork. Place the fennel with the cut surfaces facing down on the tomatoes and brush with the herb and cheese paste. Bake in the oven for 25-30 minutes until a crispy crust has formed.
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