AMIEs BAKED FENNEL

Name: AMIEs BAKED FENNEL
Cuisine: American
Ingredients: 3 bulbs of fennel; 25 cherry tomatoes; 1 salt and black pepper; 2 tbsp olive oil; 1 butter; 2 clove garlic, peeled and finely sliced

Armilie @Armilie1962

Perugia, Italy

vegetabled dishes are braised, grilled, marinated and roasted. one of delicious roasted vegetables is roasted fennel which is known as the CONTORNO here in Italy.

Armilie @Armilie1962

Perugia, Italy

vegetabled dishes are braised, grilled, marinated and roasted. one of delicious roasted vegetables is roasted fennel which is known as the CONTORNO here in Italy.

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Ingredients

3bulbs of fennel
25cherry tomatoes
1salt and black pepper
2 tbspolive oil
1butter
2 clovegarlic, peeled and finely sliced

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Steps

1

Remove the top featherly stalks from your fennel. Cut your fennel bulbs in quarters, then cut the quarters in half.
2

Put then into boiling, salted water and cook for 10 minutes.
3

While your fennel is cooking, preheat the oven to 220°C and prick all your cherry tomatoes. After 10 minutes remove the fennel with a slotted spoon and put to the roasting tray.
4

Add your tomatoes to the fennel water for 1 minute to loosen the skins. Drain.
5

Run a little cold water over the cherry tomatoes.
6

Peel the skin away from the tomatoes and then add the tomatoes to the roasting tray.
7

Add the garlic and season with salt and pepper. Drizzle with olive oil and mix together.
8

Try to arrange neatly so you have one layer.
9

Add your butter breaking them up over the vegetable.
10

Bake in the middle of the preheated oven for 30 minutes. Serve hot.