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🍽️ Fennel and Tomato Skillet

96 kcal · 30 min · 4 servings

Ingredients

• 4 bulbs fennel
• 2 red onions
• 1 clove garlic
• 4 tomatoes
• 1 tbsp olive oil
• 2 tsp thyme leaves
• 2 tbsp chopped parsley
• 1 pinch saffron powder
• 2 tbsp lemon juice
• salt
• pepper

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Cut off the green top and set it aside.
3. 3. Cut the fennel bulbs in half.
4. 4. Slice the halves into thin strips.
5. 5. Peel the onion.
6. 6. Cut the onion into eight pieces.
7. 7. Heat the oil in a pan.
8. 8. Sweat the fennel over low heat.
9. 9. Add the onion pieces.
10. 10. Fry the vegetables for 5 minutes.
11. 11. Peel the garlic.
12. 12. Press the garlic into the pan.
13. 13. Wash the tomatoes.
14. 14. Cut half of the tomatoes into eight wedges.
15. 15. Dice the other half of the tomatoes finely.
16. 16. Add the diced tomatoes to the pan.
17. 17. Add half of the thyme.
18. 18. Add half of the parsley.
19. 19. Add some of the chopped fennel greens.
20. 20. Cover the pan.
21. 21. Let the dish simmer for about 5 minutes.
22. 22. Season with salt.
23. 23. Season with pepper.
24. 24. Season with saffron.
25. 25. Season with lemon juice.
26. 26. Place the tomato wedges on top of the dish.
27. 27. Warm the tomatoes through briefly.
28. 28. Sprinkle the dish with the remaining fennel greens.
29. 29. Sprinkle the dish with the remaining thyme.

Nutrition per serving

• kcal: 96
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 12 g