Baked Fennel and Tomatoes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
496
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 496 kcal | (24 %) | ||
| Protein | 26.1 g | (27 %) | ||
| Fat | 36.5 g | (31 %) | ||
| Carbohydrates | 15.5 g | (10 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Fennel bulb (each 300 grams)
- salt
- ground peppers
- 1 garlic clove
- Chives
- Dill
- parsley
- 200 grams Double cream cheese (60-75% fat)
- 100 grams Parmesan (freshly grated)
- 150 grams Crème fraiche
- 200 milliliters milk
- 2 tsps Mustard (medium-hot)
- 1 egg
- 4 Beefsteak tomato
- Fat (for the baking dish)
Preparation steps
1.
Rinse the fennel bulb, trim and cut in half lengthwise. Cook the bulb halves in boling salted water for about 10 minutes. Meanwhile, peel the garlic and chop finely. Rinse herbs, spin dry and chop. Mix the cream cheese with herbs, garlic, Parmesan, creme fraiche, milk, mustard and egg and season with salt and pepper.
2.
Preheat the oven to 220°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F). Remove fennel from the pot, drain and cut into thin slices. Rinse the tomatoes, remove the stem ends and cut the tomatoes into slices. Arrange tomatoes and fennel slices in alternating layers in a greased baking dish. Spread the cheese mixture over the vegetables and bake until browned, about 10 minutes.
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