Baked fennel with tomatoes – a detailed recipe cooking. 
Photo of the dish: АнтонисAchilleos Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 fennel bulbs with branches, cut onions into slices, chop greens
- 1 head garlic, disassemble into cloves and peel
- 1 lemon, cut into four parts
- 3 tbsp. l olive oil
- 1 tsp salt
- 1 tsp Sahara
- 550 ml. grape or cherry tomato
Recipes with similar ingredients: fennel bulb, fennel leaves, garlic, lemon, grape tomatoes, cherry tomatoes
Recipe preparation:
- Mix on a baking sheet fennel bulbs, fennel greens, cloves garlic, lemon, olive oil, salt and sugar.
- Bake vegetables in an oven preheated to 250 ° C in for 20 minutes, until golden brown. Add tomatoes and vegetables continue to fry for another 7 minutes.
