Fennel au gratin with red onions and thyme
Preparation time: Between 30 and 60 Minuti
Nutritional information: 225 kcal / per serving
Course: Appetizer, Side dish
Seasonal dish: Winter
Enviromental Impact: Very low (0.179kg CO2 eq)
Fennel is high in antioxidants and well known for aiding digestion.
Ingredients for 4 portions
- Fennel heads 4
- Pitted black olives 100 g
- Cherry tomatoes 150 g
- Medium sized red onions 2
- Extra virgin olive oil 4 tbsp (40 g)
- Breadcrumbs 3 tbsp
- Fresh thyme to taste
- Salt to taste
- Black pepper to taste
Preparation
Clean and wash the fennel and cut it into pieces and then steam cook it for about 20 minutes and set aside.
Clean the onions and cut into pieces.
Wash and halve the cherry tomatoes.
Line an oven dish with greaseproof paper and place the cooked fennel on it with the onions, cherry tomatoes and olives.
Sprinkle with breadcrumbs, dress with extra virgin olive oil and fresh thyme and season.
Bake in the oven, on grill mode, at 180°C until golden.
Enviromental Impact
Very low
Details
Per serving:
0.179kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.