Filter
Reset
Sort ByRelevance
Catherine McCann Shelton
Roasted fennel and carrot with feta
Fennel and carrot from the oven with feta and Italian herbs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
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.
-
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.
-
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.
-
Cut the fennel into pieces and cook for 5 minutes. Drain and drain.
-
After 15 minutes, add the fennel to the root and spoon over, shovel again after 15 minutes.
-
Remove from the oven, crumble the feta and cook for another 20 minutes. Garnish before serving with the fennel green.
Blogs that might be interesting
-
30 minSide dishWhite bread, Broccoli, Frisian nail cheese, traditional olive oil,broccoli cherry tree -
40 minSide dishcarrots, sugar snaps, Broccoli, Red peppers, onions, garlic, oil, ketjapmarinade, Eggs, salt and freshly ground pepper, nutmeg, fresh coriander, sambal,scrambled eggs with vegetables -
100 minSide dishpotatoes, creme fraiche, mayonnaise, lemon, sharp mustard, garlic, fresh coriander, sugar, rucola lettuce, smoked chicken fillets, peeled pistachio nuts,potato salad with smoked chicken and coriander dressing -
15 minSmall dishchickpea, frozen pea, spring / forest onion, garlic, yogurt, sour cream, olive oil, cumin powder (djinten), cayenne pepper,humus with peas and coriander
Nutrition
205Calories
Sodium20% DV480mg
Fat20% DV13g
Protein18% DV9g
Carbs3% DV9g
Fiber32% DV8g
Loved it