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Fennel with cherry tomatoes

For 4 persons

  • 5 – 6 fennel bulbs
  • 500g cherry tomatoes
  • Herbs of Provence, salt, pepper
  • 5 tbsp of olive oil
  1. Clean the fennel and cut into bite-sized pieces without the stalk.
  2. Halve the cherry tomatoes.
  3. Put the prepared fennel and cherry tomatoes into an oven-safe dish.
  4. Season with herbs, salt & pepper.
  5. Sprinkle with olive oil.
  6. Bake at 180°C for about 45 minutes.

Chef’s Tip: Delicious as a main or side dish.

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