Time: 30 min.
Complexity: easily
Servings: 4

Baked apples with fennel root in a butter and apple cider vinegar dressing are a simple and versatile addition to any main dish. Cut the apples and fennel into equal-sized wedges to ensure even cooking. Sprinkle the finished garnish with fennel leaves.

Ingredients:

• 2 Gala apples
• 1 fennel root
• 1/4 tsp allspice
• 2 tablespoons apple cider vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

apples, fennel bulb, apple cider vinegar, allspice, thyme

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Preparation:

Step 1
• In a large skillet, melt 2 tablespoons of butter. Add 2 sliced ​​Gala apples, 1 fennel root, 6 small halved shallots and fry until golden, 2-3 minutes. Add 1 teaspoon of chopped thyme, 1/4 teaspoon of allspice, 1 teaspoon of coarse salt, and a pinch of freshly ground black pepper.
Step 2
• Bake in the oven at 425°F (220°C), stirring once, until cooked through, 15 minutes. Add another 1 tablespoon butter and 2 tablespoons apple cider vinegar; stir until the vegetables and fruit are glazed, 1 minute. Sprinkle with fennel fronds.

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