Baked fennel is a quick, tasty, and light recipe. A simple side dish without breading and without béchamel. With quick cooking and light gratin, as recommended by Grandma Benedetta, it becomes a crunchy vegetable main dish perfect for any season.
FENNEL’S SEASONALITY – available all year round except during the hottest summer months.
Side dish recipes with fennel
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Fall, Winter and Spring
- Energy 45.68 (Kcal)
- Carbohydrates 2.62 (g) of which sugars 2.56 (g)
- Proteins 2.02 (g)
- Fat 2.34 (g) of which saturated 0.33 (g)of which unsaturated 0.00 (g)
- Fibers 3.69 (g)
- Sodium 200.46 (mg)
Indicative values for a portion of 90 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
Light Baked Fennel
- 2 fennels (600-700 grams)
- 1 tablespoon extra virgin olive oil (or peanut oil)
- to taste salt
- to taste herbs (I use chili pepper and oregano)
Herbs to flavor fennel:
HERBS: basil, cilantro, fennel fronds, marjoram, mint, oregano, chili pepper, parsley, rosemary, sage, thyme.
SPICES: cumin, turmeric, curry, paprika.
Tools
- Cutting Board
- Knife smooth blade
Cook in a static oven at 392°F (or fan oven at 356°F) for about 20 minutes.
Light Baked Fennel
Wash the fennels, then cut them into even pieces.
Place them in a bowl and season with oil, salt, and preferred herbs.
Then arrange them in a single layer on a baking tray.
Bake in a static oven at 392°F (or fan oven at 356°F) for about 20 minutes or until the desired level of doneness is reached. If necessary, turn them halfway through cooking.
In the last 5 minutes, move the tray to a high rack in the oven to gratinate the fennels and make them crispy, but be careful not to burn them.
Before baking, sprinkle the fennels with:
– breadcrumbs
– grated cheese (for vegans, nutritional yeast flakes)
– black olive slices.
STORE light baked fennel
To store baked fennel, let it cool completely and then place it in an airtight container. It lasts up to 3 days in the refrigerator and over 3 months in the freezer. Before consuming, reheat in a microwave or traditional oven at 356°F for about 10 minutes.
