John Myers
Fennel from Oven
The perfect fennel from oven recipe with a picture and simple step-by-step instructions.
- 2 Fennel fresh
- 300 ml Vegetable broth
- Chili spice / piri piri
- Salt
- Pepper from the grinder
- 30 g Freshly grated Parmesan
- 2 tablespoon Breadcrumbs
- 3 Toes Garlic
- Olive oil
- 1 Zucchini mini
- I first washed the potatoes and then brought them to the boil with a little caraway seeds in the skin in salted water. Then preheated the oven to 200 ° C O / U heat.
- Now wash the fennel bulbs, cut off the root end and the green. Finely chop the greens and set aside. Cut the fennel lengthways into slices, about 1-2 cm thick. Place the slices in a pan and pour the vegetable stock over them. Then pre-cook for about 5 minutes.
- Take the fennel out of the pan, drain it and place it side by side in a baking dish. I cut the small zucchini into slices and put it in the mold with the fennel.
- Allow the vegetable stock to reduce a little in the pan. Then pour a few tablespoons of stock over the fennel. Peel the garlic and mash a little with the knife. Then distribute between the fennel.
- Grate the Parmesan and mix with breadcrumbs, chilli flakes, salt and pepper. Sprinkle this mixture over the fennel. Also pour the freshly chopped fennel greens over it.
- Now put the casserole dish in the preheated oven and bake the fennel for about 30 minutes.
- Arrange the fennel on plates and drizzle with olive oil. We had fresh jacket potatoes and a couple of tomato slices.
Facebook Comments