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Catherine McCann Shelton
Roasted fennel and carrot with feta
Fennel and carrot from the oven with feta and Italian herbs.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the roots. Halve them first in length and then in width. Ris the leaves of half of the sprigs of thyme from the Italian spice mix.
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Divide the carrots, oil and thyme over the baking dish and sprinkle with salt and pepper. Roast in the middle of the oven in approx. 50 min. Until done.
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Meanwhile cut the bottom and steal the fennel tubers, leaving some green behind for garnishing. Halve the tubers in length and remove the hard core.
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Cut the fennel into pieces and cook for 5 minutes. Drain and drain.
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After 15 minutes, add the fennel to the root and spoon over, shovel again after 15 minutes.
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Remove from the oven, crumble the feta and cook for another 20 minutes. Garnish before serving with the fennel green.
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Nutrition
205Calories
Sodium20% DV480mg
Fat20% DV13g
Protein18% DV9g
Carbs3% DV9g
Fiber32% DV8g
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