Fennel from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tuber / s fennel
- 250 g cocktail tomatoes
- 50 g olives, reen, sliced
- 2 cloves garlic
- Fennel green
- Salt and pepper, from the mill
- thyme
- rosemary
- olive oil
- White wine, lovely
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Remove the fennel from the stalk and cut into eighths. Chop the fennel greens and set aside. Cook the fennel in boiling water for ten minutes. Then spread on a baking sheet lined with baking paper.
- Meanwhile, preheat the oven to 200 ° C fan-assisted air. Halve the cocktail tomatoes and spread over the fennel. Sprinkle with olives, fennel greens, garlic and herbs. Drizzle with a little olive oil and white wine and cover with a few flakes of butter. Place in the preheated oven for 30 minutes.
- Best enjoyed with rosemary potatoes and a delicious steak. My family doesn`t really like fennel, but they love this recipe.
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