{"id":6056,"date":"2014-09-16T15:03:39","date_gmt":"2014-09-16T15:03:39","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6056"},"modified":"2014-08-30T15:09:25","modified_gmt":"2014-08-30T15:09:25","slug":"ueberbackener-fenchel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/16\/ueberbackener-fenchel\/","title":{"rendered":"\u00dcberbackener Fenchel"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Fenchelknollen (\u00e0 250 g)
\n125 ml Gem\u00fcsebr\u00fche
\n4 Tomaten (\u00e0 80 g)
\n2 Schalotten (\u00e0 30 g)
\n1 Knoblauchzehe
\n2 TL Oliven\u00f6l (\u00e0 5 ml)
\nPfeffer, Kr\u00e4utersalz
\n1\/2 Bund Petersilie (5 g)
\n60 g geriebener Hartk\u00e4se, 30-35 % Fett i.Tr.
\n1 Ei (Gr\u00f6\u00dfe M)
\n4 EL Semmelbr\u00f6sel (\u00e0 10 g)
\n400 g Salzkartoffeln
\n2 gro\u00dfe Orangen (\u00e0 200 g)<\/p>\n

Zubereitung<\/strong>
\n1. Die Fenchelknollen putzen, waschen, halbieren, den Strunk entfernen. Das Fenchelgr\u00fcn aufbewahren.
\n2. Die Gem\u00fcsebr\u00fche in einem Topf erhitzen, die Fenchelknollen darin bei mittlerer Hitze 20 Minuten garen.
\n3. In der Zwischenzeit die Tomaten waschen, mit hei\u00dfem Wasser \u00fcberbr\u00fchen, enth\u00e4uten, vierteln, die St\u00e4ngelans\u00e4tze herausschneiden und entkernen. Das Fruchtfleisch in St\u00fccke schneiden.
\n4. Die Schalotten sch\u00e4len und in feine Ringe schneiden.
\n5. Den Knoblauch sch\u00e4len und fein hacken, mit den Schalottenringen und einem Teel\u00f6ffel Oliven\u00f6l in einer Pfanne and\u00fcnsten.
\n6. Die Tomatenst\u00fccke dazugeben, kurz mit and\u00fcnsten, mit Pfeffer und Kr\u00e4utersalz abschmecken.
\n7. Eine Auflaufform mit dem restlichen Oliven\u00f6l einfetten, die Tomatenst\u00fccke hineingeben. Die gegarten Fenchelh\u00e4lften in die Form legen und etwas pfeffern.
\n8. Die Petersilie verlesen, waschen, trocken tupfen und fein hacken. Mit dem geriebenen K\u00e4se, dem Ei und den Semmelbr\u00f6seln mischen.
\n9. Die K\u00e4se-Br\u00f6selmischung auf die Fenchelh\u00e4lften verteilen und im auf 200 \u00b0C vorgeheizten Backofen etwa 20 Minuten \u00fcberbacken.
\n10. Das Fenchelgr\u00fcn fein hacken.
\n11. Die Fenchelh\u00e4lften mit den Tomatenst\u00fccken anrichten und mit Fenchelgr\u00fcn bestreuen. Dazu Salzkartoffeln servieren.
\n12. Als Nachtisch je eine Orange reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Fenchelknollen (\u00e0 250 g) 125 ml Gem\u00fcsebr\u00fche 4 Tomaten (\u00e0 80 g) 2 Schalotten (\u00e0 30 g) 1 Knoblauchzehe 2 TL Oliven\u00f6l (\u00e0 5 ml) Pfeffer, Kr\u00e4utersalz 1\/2 Bund Petersilie (5 g) 60 g geriebener Hartk\u00e4se, 30-35 % Fett i.Tr. 1 Ei (Gr\u00f6\u00dfe M) 4 EL Semmelbr\u00f6sel (\u00e0 10 g) 400 g Salzkartoffeln … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,6],"tags":[143],"class_list":["post-6056","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-hauptgerichte","tag-fenchel","item-wrap"],"yoast_head":"\n\u00dcberbackener 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