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🍽️ Crunchy Baked Fennel

109 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 1 tomato
• 0.5 tsp olive oil
• 1 tbsp breadcrumbs
• 1 tbsp mixed herbs (frozen)
• salt
• pepper
• 0.5 head fennel

Instructions

1. 1. Peel the shallot and the garlic clove.
2. 2. Dice the shallot and the garlic very finely.
3. 3. Wash the tomato under running water.
4. 4. Cut the tomato into four quarters.
5. 5. Remove the green stem base and the seeds from the tomato pieces.
6. 6. Dice the tomato flesh finely.
7. 7. Heat the oil in a coated pan slightly.
8. 8. Sauté the shallot and garlic cubes until translucent.
9. 9. Remove the onion mixture from the pan.
10. 10. Place the sautéed onions into a bowl.
11. 11. Add the tomato cubes to the bowl.
12. 12. Add the breadcrumbs to the bowl.
13. 13. Add the herbs to the bowl.
14. 14. Season the mixture with salt and pepper.
15. 15. Wash the fennel.
16. 16. Clean the fennel (remove tough outer leaves and the woody stem base).
17. 17. Cut the fennel into thick slices.
18. 18. Place the fennel slices in a small baking dish.
19. 19. Distribute the breadcrumb mixture evenly over the fennel.
20. 20. Preheat the oven to 180 °C (convection: 160 °C, gas: level 2-3).
21. 21. Place the baking dish in the preheated oven.
22. 22. Bake the fennel for 15 minutes until golden brown.

Nutrition per serving

• kcal: 109
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 16 g