Description
Fennel vegetable is a great diet and delicious product with a fine distinctive anise scent and sweet flavor. It can be used in various salads, fresh or boiled, and also as a separate dish. Braised or roasted fennel is a gourmet side dish to meat or fish. To the fennel, taking into consideration its own sweet flavor, good lemon juice, black pepper and vegetable oil. Offer to cook a delicious option for baked fennel with fragrant stuffing...
Ingredients
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Fennel
3 piece
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Orange
1 piece
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Lemon
1 piece
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Baguette
3 piece
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Green olives
2 handful
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Thyme
2 sprig
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Vegetable oil
3 Tbsp
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Salt
1 pinch
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Mint
4 piece
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Lettuce
2 handful
Cooking
The oven to preheat to 180°C. wash the Fennel, the "tubers" to cut roots, pinnate leaves with stalks, remove outer layer of leaves and cut in half lengthwise to make two halves. Put in a saucepan, cover with cold water and add a pinch of salt. Bring to boil and simmer until the fennel is tender (about 15 minutes).
Ready to spread the fennel in a colander and cool.
Meanwhile, one can prepare the filling. Orange peel RUB on a small grater and squeeze the juice out of it. The olives are grind in a blender or finely chop with a knife. Grind bread into crumbs...
Prepare the filling by mixing in a bowl the bread crumbs, thyme leaves, zest and orange juice and olives, salt to taste...
And fill all vegetable oil "Olena".
Mix thoroughly until smooth.
The cooled fennel neat stuff, gently pushing the layers of "leaves), and distributing between them the filling.
That's such beautiful work stuffed tubers.
Lay a baking paper bottom of the heat-resistant form, lay it in the prepared Packed with fennel side up and sprinkle all the vegetable oil. Pour 4 tablespoons of hot water and bake on middle level of preheated oven until dark Golden brown.
Lettuce leaves and mint to break it, mix it, spread out on 3 plates. Put the 2 halves of the fennel and pour the juice remaining in form. Garnish with quartered lemon. Serve warm (room temperature).
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