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🍽️ Caramelized Fennel Slices with Lentil-Balsamic Cream, Apple Dressing, and Croutons

403 kcal · 30 min · 4 servings

Ingredients

• Fennel 2 pcs.
• Oranges 1 pcs.
• Olive oil 3 tbsp.
• Sugar 1 tbsp.
• Salt pinch
• Chili flakes pinch
• Pepper, black ground pinch
• Apples, green 0.5 pcs.
• Parsley, fresh 10 g
• Agave syrup 1 tsp.
• Apple cider vinegar 1 tbsp.
• Rapeseed oil 2 tbsp.
• Toast bread 4 slices
• Margarine, vegan 1 tsp.
• Vegan spread - Beluga lentil-balsamic 90 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the fennel thoroughly.
3. 3. Cut off the green fennel fronds and set them aside.
4. 4. Slice the fennel bulb lengthwise into approximately 1-centimeter thick slices.
5. 5. Rinse the orange under hot water.
6. 6. Grate 1 teaspoon of orange zest using a fine grater and set it aside.
7. 7. Squeeze the juice out of the orange.
8. 8. In a large bowl, mix 2 tablespoons of olive oil, 4 tablespoons of orange juice, 1 tablespoon of sugar, a pinch of salt, and chili flakes.
9. 9. Add the fennel slices to the bowl and gently toss them to coat with the marinade.
10. 10. Line a baking tray with baking paper.
11. 11. Spread the fennel slices evenly on the tray.
12. 12. Roast the fennel in the preheated oven for about 15 to 20 minutes.
13. 13. Slice the stalk-like fennel fronds into very thin pieces.
14. 14. In a small bowl, mix the fennel fronds with 1 tablespoon of olive oil, a splash of orange juice, salt, and pepper.
15. 15. Set the marinated fennel fronds aside until serving.
16. 16. Reserve the dill-like fennel fronds for decoration.
17. 17. Cut the half apple in the middle.
18. 18. Remove the core from the apple.
19. 19. Cut the apple into small cubes.
20. 20. Wash the parsley and shake it dry.
21. 21. Finely chop the parsley.
22. 22. In a small bowl, mix the apple cubes, parsley, agave syrup, apple cider vinegar, rapeseed oil, salt, and pepper.
23. 23. Cut out small stars from the bread slices.
24. 24. Heat margarine in a frying pan over medium heat.
25. 25. Fry the bread stars until golden brown in the pan.
26. 26. Sprinkle the toasted stars with a pinch of salt.
27. 27. Drain the stars on kitchen paper.
28. 28. Stir the lentil-balsamic cream with the orange zest and 1 tablespoon of orange juice.
29. 29. Spread the cream as a base on four plates.
30. 30. Place the caramelized fennel slices on top of the cream.
31. 31. Drizzle the apple-parsley vinaigrette over the top.
32. 32. Garnish the dish with the star croutons and the fennel fronds.
33. 33. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 403
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 52 g