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Roasted fennel with hazelnut crumble

Vegetarian Public
Course: Side dish
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 287 kcal / serving

Instructions

  • 1.   Cut off the dry stems and tough base of the fennel, then thinly slice them lengthwise and wash them. Arrange them in a gratin dish and drizzle with olive oil, season with salt and pepper.

    Bake in the oven for 30 minutes at 200°C (392°F).

    Whisk the softened butter with the beaten half-egg, then add the almond and hazelnut powder. Mix until you obtain a crumbly dough.

    After 30 minutes of cooking, rearrange the fennel slices that have shrunk in size, and pour cream over them. Season with salt and pepper, then sprinkle the raw hazelnut-almond crumble on top.

    Return to the oven for 10 minutes at 180°C (356°F).

    Serve hot.

Ingredients for servings

  • 800 g of fennel
  • 100 g of sour cream
  • 15 g of hazelnut powder
  • 15 g of almond powder
  • 50 g of salted butter
  • 1 tablespoon of olive oil
  • 1 small beaten egg
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    287 kcal
    14 %
  • Fat
    25,36 g
    36 %
  • of which saturated
    12,91 g
    65 %
  • Carbohydrates
    6,63 g
    3 %
  • of which sugar
    5,47 g
    6 %
  • Protein
    4,18 g
    8 %
  • Fibers
    6,01 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference