Baked Fennel – Psitos Traganistos Anithos

Tip: If you like, you can sprinkle the fennel with 100 g of grated cheese (Parmesan or Kefalotiri) or feta cheese 8 minutes before the end of the cooking time and gratinate.

Clean the fennel bulbs, remove the stalks, cut the fennel fronds into small pieces and put them aside. Cut the bulbs into quarters or eighths lengthwise, depending on their size. Peel and finely dice the shallots and garlic clove.

Heat the olive oil in a roasting pan and sweat the shallots and garlic until translucent. Arrange the fennel quarters on top of each other and extinguish with the wine. Rinse the thyme and rosemary, shake them dry, chop them a little and add them. Season with pepper, juice of one lemon, salt and bay leaf seasoning. Pour the vegetable soup over it and put it in the preheated oven. Cook at 200 °C for about 40 minutes until the fennel is soft. In the meantime, halve, pit and quarter the olives. Finely chop the fennel greens set aside. Remove the roaster from the heat, remove the fennel and keep warm. Cook the sauce over high heat, seasoning repeatedly.

Arrange the fennel on a platter, sprinkle with olives and fennel greens and cover with the sauce.

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