Fenchel mit Erbsen und Petersilie

Fenchel mit Erbsen und Petersilie

Mittwoch, 7. november 2018

Zutaten für 2 Personen: 2 große Fenchelknollen (ca. 700 g) | 2 EL Olivenöl | 2 Bund glatte Petersilie | 200g Erbsen  | 4 Knoblauchzehen, in Scheiben geschnitten | 1 kräftiger Spritzer Zitronensaft | Meersalz und schwarzer Pfeffer

Den Backofen auf 190 Grad vorheizen. Vom Fenchel das Grün und die Basis abschneiden, schönes frisches Grün beiseitelegen. Die äußerste, harte Schicht abziehen wenn sie beschädigt oder faserig ist. Vierteln und in 2 -3 Spalten schneiden. In einer Auflaufform mit Öl beträufeln, salzen und pfeffern und für 30 Minuten braten, bis der Fenchel eine schöne goldbraune Farbe hat.

Die Petersilie sehr grob hacken. Wenn der Fenchel gar ist, Petersilie, Erbsen (direkt aus dem TK) und den Knoblauch zugeben und gut umrühren. Weitere 15 Minuten backen.

Zum Schluss ein kräftiger Spritzer Zitrone drüber und bei Bedarf noch salzen und pfeffern und mit dem Fenchelgrün bestreuen.

Als Beilage passen Berbergraupen perfekt!

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