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Fennel from the oven

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Ingredients for 3 servings:

  • 2 m.-large fennel
  • 200 g tomato(s) (party tomatoes)
  • 100 g olives, pickled in garlic
  • 1 tsp sage, dried
  • 1 tsp thyme, dried
  • 1 tsp rosemary, dried
  • 1 tsp fennel seeds, dried
  • 2 tbsp, heaped capers
  • 80 ml olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Mediterranean style

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Quarter the fennel and then thoroughly mix all ingredients together. Place everything in a casserole dish and bake in the oven for about 50 minutes. Turn everything over halfway through. Tip: If you want a roasted flavor, fry the fennel quarters beforehand. Serve as a side dish or as a vegetarian main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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