Roasted fennel with cherry tomatoes
French Cooking Academy · ♥ 3.7K likes · 176.6K views · 7 min video
Read about fennel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 12 whole cherry tomatoes on their branch
- 2 whole bulbs of fennel
- olive bread
Cut off the fennel's stalks and fronds; trim the base so the untidy outer leaves come away, keeping them for soup or stock.
Cut each bulb lengthwise into pieces, trimming the back. Wash the cherry tomatoes and leave them whole on the branch.
- rock salt
Bring a pan of water with a little rock salt to the boil, add the fennel, and once it returns to the boil cook 10 to 12 minutes until half cooked.
Lift the fennel gently into a sieve to dry for a few minutes; it can fall apart.
- salt
- pepper
- olive oil
Lay the fennel and tomatoes in a large tray; season with a sprinkle of salt, plenty of pepper and a good drizzle of olive oil.
Roast at 200C for at least 15 minutes, turning the fennel halfway.
His revised timing: more like 20 minutes in the oven at full heat, then 5 minutes under the broiler.