Plat
Garlic Fennel, Bean and Sardine One-Pan Meal
55 minPour 2Nutri-Score B€€
B
55 min
55 minGarlic Fennel, Bean and Sardine One-Pan Meal
recette de
Michelle Hillier Happy Habits
@michellehillier
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
fennel bulb (fronds and woody base removed, cut into quarters)Fruits et légumes2 morceaux
garlic oil (garlic, shallot, miso and yuzu infused oil)Épicerie60 ml
pecorino (freshly grated)Produits laitiers60 g
sardines (canned, drained)Poissons120 g- white beans (canned, drained and rinsed)Épicerie240 g
lemon (cut into wedges)Fruits et légumes1 morceau
par portion
Nutrition
453kcal
- Glucides
- 23 g
- Protéines
- 21 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Râpe
pas à pas
Préparation
- Étape 1
Prepare the fennel
- Cut the fronds off and trim the woody base of the fennel.
- Cut each bulb into quarters.
- Étape 2
Oil and roast the fennel
- Place the fennel in a baking dish and coat generously with the garlic oil.
- Roast at 200 °C until tender and caramelized.
- Étape 3
Add the sardines and beans
- Top the roasted fennel with the drained sardines and white beans.
- Drizzle with a little more garlic oil.
- Étape 4
Finish and serve
- Grate fresh pecorino generously over the dish.
- Squeeze fresh lemon over the top and serve immediately.
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