Baked Fennel
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Cut
- Artichokes
- a pinch oil
- 2 tablespoons water
- Stock
- 4 tablespoons Cleanse
- 1 teaspoon nutmeg
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- fennel: 600 gr gomasio: 1 teaspoon nutmeg: a pinch oil: 2 tablespoons water/vegetable stock: 4 tablespoons Cleanse the fennel, wash and cut them into quarters.
- Put the water to boil, then blanch the fennel for 6 minutes.
- Drain well.
- Cut the fennel quarters into slices 1 cm thick.
- Grease a baking dish with oil, place the fennel and sprinkle with gomasio.
- Add the stock.
- Bake in preheated oven at 180 °C degrees for 20 minutes.
- You can cook the same way topinambur (Jerusalem artichokes).
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Chef's knife
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Colander