Fennel from the oven

Ingredients for 4 servings:

• 4 bulbs of fennel
• 250 g cocktail tomatoes
• 50 g green olives, sliced
• 2 cloves garlic
• Fennel greens
• Salt and pepper, from the mill
• Thyme
• rosemary
• olive oil
• White wine, sweet
• 50 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Remove the stalk from the fennel and cut it into eighths. Finely chop the fennel greens and set aside. Cook the fennel in boiling water for ten minutes. Then spread it on a baking tray lined with baking paper. Meanwhile, preheat the oven to 200°C fan/convection oven. Halve the cherry tomatoes and arrange them 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 knobs of butter. Place in the preheated oven for 30 minutes. Enjoy with rosemary potatoes and a delicious steak. My family doesn’t usually like fennel, but they love this recipe.