Fennel Vegetables with Tomato and Garlic Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s)
- 0.5 ½ onion (s), red
- 3 cloves garlic, two might be enough
- 4 tomato (s), e.g., Kumato
- 1 tablespoon olive oil
- 2 tablespoon breadcrumbs
- 2 tablespoon herbs, mixed, fresh or frozen
- some salt from the mill
- some pepper, colored, from the mill
- 1 tuber fennel, at least 250 g
For the set:
- Fennel green and / or basil or other herbs from the mixture
Print Recipe
Pin Recipe Instructions
- Peel shallots, red onion and cloves of garlic and dice as finely as possible. Wash the tomatoes, rub dry a little, cut in half, remove the green stalk, quarter or cut the halves into three parts, depending on the size. The pips should be roughly removed. Then finely dice the pulp. I prefer, at least if I can use garden tomatoes (because it tastes like tomatoes at least), to use some of the inside, but only from 1 - 2 tomatoes.
- Gently heat the oil in a non-stick pan and fry the garlic and onions until translucent. Then mix in a separate bowl with the tomatoes, breadcrumbs and herbs (I use TK 8 herbs) and season well with salt and pepper.
- Preheat the oven to top / bottom heat 180 ° C, convection 160 ° C.
- Wash the fennel, clean, cut in half, remove the stalk and cut the fennel into thick slices. Place in a small baking dish that has been lightly rubbed with a little oil beforehand. Spread the breadcrumb mixture over the fennel and put the pan in the oven for 15 minutes. If it looks nice golden brown, the fennel is allowed to come out again. Serve immediately, sprinkled with fresh herbs if desired.
- Tip: It`s so delicious that we actually eat it as a main meal, so double the ingredients and enjoy. In this case everyone gets their own casserole dish.
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