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🍽️ Baked Fennel with Tomatoes and Cheese

300 kcal · 30 min · 4 servings

Ingredients

• 750 g fennel
• 0.25 l vegetable broth (from the jar)
• 3 tomatoes
• 0.125 l whipping cream
• 70 g Gouda
• 1 tbsp parsley
• salt
• pepper
• 1 tbsp butter
• fat (for the dish)

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the hard root and the green stalks.
3. 3. Save the tender fennel fronds for later and chop them finely.
4. 4. Cut the fennel bulbs in half lengthwise.
5. 5. Cut out the hard core in the center in a wedge shape.
6. 6. Preheat the oven to 200 degrees Celsius.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Cook the fennel halves in it for 5 minutes.
9. 9. Carefully remove the fennel with a slotted spoon.
10. 10. Grease a baking dish with some butter.
11. 11. Place the pre-cooked fennel into the dish.
12. 12. Pour boiling water over the tomatoes.
13. 13. Shock the tomatoes immediately in cold water.
14. 14. Peel the skin off the tomatoes.
15. 15. Cut the tomatoes into quarters.
16. 16. Add the tomato pieces to the fennel in the dish.
17. 17. Mix the cream with the grated cheese.
18. 18. Stir the chopped parsley into the cream mixture.
19. 19. Season the mixture with salt and pepper.
20. 20. Pour the cream-cheese mixture evenly over the vegetables.
21. 21. Distribute small flakes of butter on the surface.
22. 22. Bake the dish in the oven for 20 minutes.
23. 23. Sprinkle the finished fennel with the chopped fennel fronds.
24. 24. Serve the dish hot.

Nutrition per serving

• kcal: 300
• Protein: 8 g · Fett/Fat: 26 g · Carbs: 8 g