Baked Fennel with Almond-Thyme Crust
Baked fennel with almond-thyme crust is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 red-skinned apples
- Lemon juice
- 2 bulbs fennel (with greens)
- Salt
- 6 tbsp black, pitted olives
- 150 ml dry white wine
- 130 g butter
- 180 g ground almonds
- 1 Tbsp freshly chopped thyme
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash the apples, quarter them, remove cores, and cut into thin slivers. Drizzle with 2-3 tbsp lemon juice.
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3.
Wash the fennel, trim it, slice into strips, and blanch in boiling salted water for about 5 minutes. Remove, shock in cold water, and drain well.
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4.
Drain the olives.
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5.
Combine butter, almonds, a pinch of salt, and thyme to make crumbs.
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6.
Layer apple slivers and fennel strips in a baking dish like roof tiles, pour wine over them, distribute olives and fennel greens on top, cover with crumbs, and bake in the preheated oven for 20-25 minutes until golden yellow. Remove and serve immediately.
