Roasted fennel

fennel salad with grapefruit and hazelnuts
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Fennel

Procedure
3 fennel bulbs
2 tbsp rapeseed oil
Some salt

Dressing

Procedure
2 pink grapefruit
2 tbsp apple cider vinegar
1 tbsp runny honey
3 tbsp rapeseed oil
4 tbsp hazelnut oil
4 sprigs of tarragon, chopped
Some salt
Some pepper

Serving

Procedure
80 g hazelnuts, roasted, chopped
herbs for garnishing (e.g. tarragon, fennel herb, oregano, parsley)

Fennel

Procedure
Preheat the cooking space to 230 °C using the hot air with steaming mode.
Trim the fennel and cut into about 2 cm thick wedges. Mix in a bowl with the rapeseed oil and salt, then spread out on a lined baking tray.
Roast the fennel in the middle shelf position for 15 minutes.

Dressing

Procedure
Segment the grapefruit, collecting the juice. Put the grapefruit segments to one side.
Mix the grapefruit juice with the other ingredients and season with salt and pepper to taste.

Serving

Procedure
Toss the hot fennel in the dressing and then allow to cool down a little.
Arrange the fennel, garnishing with the grapefruit segments, hazelnuts and herbs.

Cooking steps

Procedure
(Pre-)heat cooking space to 230°C with Hot air + steaming
Action
Hot air + steaming 230°C for 15 Mins

Baking tray

Shopping list
Quantity Ingredient
Some salt
3 fennel bulbs
1 tbsp runny honey
5 tbsp rapeseed oil
Some pepper
herbs for garnishing (e.g. tarragon, fennel herb, oregano, parsley)
4 tbsp hazelnut oil
2 tbsp apple cider vinegar
4 sprigs of tarragon
2 pink grapefruit
80 g hazelnuts

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