Baked fennel with tomatoes
Votes: 7
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Baked fennel with tomatoes - a detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 2 fennel bulbs with branches, bulbs cut into slices, greens chopped
- 1 head of garlic, separated into cloves and peeled
- 1 lemon, cut into quarters
- 3 tbsp. l. olive oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 550 ml grape or cherry tomatoes
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Recipes with similar ingredients: fennel bulb, fennel leaves, garlic, lemon, grape tomatoes, cherry tomatoes
Cooking the dish according to the recipe:
- Combine fennel bulbs, fennel greens, garlic cloves, lemon, olive oil, salt and sugar on a baking sheet.
- Bake the vegetables in a preheated oven at 250°C for 20 minutes, until golden brown. Add the tomatoes and continue to roast for another 7 minutes.
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