John Myers
Baked Fennel with Tomatoes
The perfect baked fennel with tomatoes recipe with a picture and simple step-by-step instructions.
- 2 Fennel bulbs approx 600g
- 4 Tomatoes
- 1 tbsp Butter
- 30 g Flour
- 1 Diced onion
- 150 ml Milk
- 150 ml Fennel cooking water
- 100 g Grated Emmental
- Breadcrumbs
- Salt
- Black pepper from the mill
- Nutmeg
- Fat for the shape
- Clean the fennel, quarter it and remove the stalk …. finely chop the fennel green
- Cook the prepared fennel in salted water for 12 minutes
- Take the fennel out of the boiling water and let it drain
- Melt the butter and sauté the onion cubes until translucent
- Stir in the flour and sweat it out
- stir in the boiling water and milk and bring to the boil
- add the fennel green … .. season with salt, pepper and nutmeg
- Cut the tomatoes into slices and put them in a greased baking dish …. season with salt
- Place the fennel pieces on top of the tomatoes …… spread the sauce over the cheese and the breadcrumbs
- Baked in a preheated oven at 170 ° for approx. 20 minutes
- there was schnitzel and boiled potatoes
Annotation:
- my fennel bulbs were very big, so you can only see 1 1/2 in the pictures … the remaining half was served as a salad
- I dared to try fennel for the first time and was pleasantly surprised by the taste … the taste is not as intense as it is, it now comes on my table more often
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