The flavorful baked fennels are part of those budget-friendly recipes that always save you when you don’t know what side dish to prepare or what to make for dinner.
The execution of the recipe for flavorful baked fennels is really easy because you just need to put the fennels in the parchment paper, without pre-boiling them, along with very few other ingredients and bake everything for about half an hour maximum.
The aroma that is released when the package is opened is really good!
A recipe jokers, therefore, budget-friendly and low in calories.
Fennels are indeed a true health concentrate because they are rich in fiber and water, also suitable for those suffering from abdominal bloating and are digestive. Excellent both raw in salads and as a snack, they can also be easily used in soups.
An extremely versatile vegetable, indeed, found in produce stands during the winter season and until early spring.
I like them a lot and so I buy them very often and then try to vary their use.
I discovered this recipe by chance online, while I was looking for some inspiration and then I made some changes.
Let’s find out together how to prepare the flavorful baked fennels.
YOU MIGHT ALSO LIKE:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 54.95 (Kcal)
- Carbohydrates 2.09 (g) of which sugars 1.88 (g)
- Proteins 4.02 (g)
- Fat 2.89 (g) of which saturated 1.51 (g)of which unsaturated 1.29 (g)
- Fibers 2.83 (g)
- Sodium 92.78 (mg)
Indicative values for a portion of 143 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 fennels
- 1 tablespoon pickled capers
- 1 tablespoon Taggiasca olives
- pine nuts (to taste)
- 2 tablespoons Parmesan (in flakes)
- fine salt (to taste)
- black pepper (to taste)
Tools
- 4 Parchment paper
- Kitchen string
Steps
– Clean the fennels from the toughest parts and slice them; cut the stalks into rings and keep some fronds aside. Rinse and drain them.
– Chop the capers (I use the large ones, otherwise skip this step) and add them to the bowl with the fennels; also add the olives.
– Season with salt, pepper, and add the Parmesan flakes.
– Pour one or two tablespoons of oil and mix; then add the pine nuts.
– Crumple the parchment paper sheets and soak the string (so it doesn’t burn). Pour a few spoonfuls of flavorful fennels, close into a bag, and tie.
– Bake in a preheated oven at 356°F for about half an hour. Out of the oven, wait a few seconds then serve the packages at the table for each guest to open on their plate.
