Stuffed Fennel with White Beans and Olives

Halved fennel bulbs are hollowed out and filled with white beans, olives, tomatoes and lemon, then baked with Parmesan. A filling, vegetarian oven dish with Mediterranean flavours.

By yumbelo · 2 servings · 50 minutes

Stuffed Fennel with White Beans and Olives

Ingredients

  • 2 Stück Fennel bulbs (about 300 g each)
  • 1 Dose White beans (drained weight about 240 g)
  • 80 g Kalamata olives, pitted
  • 150 g Cherry tomatoes
  • 1 Stück Garlic clove
  • 1 Stück Organic lemon
  • 40 g Parmesan, grated
  • 40 g Breadcrumbs
  • 1 Bund Bunch of flat-leaf parsley
  • 1 TL Oregano, dried
  • 2 EL Olive oil
  • 150 ml Water
  • Salt
  • Black pepper

Method

  1. Preheat the oven to 200 °C, conventional heat (top and bottom).
  2. Halve the fennel bulbs, cut out the core at the base in a wedge shape and blanch the halves in lightly salted water for 5 minutes, then drain.
  3. Using a spoon, scoop out the inside of the fennel halves, leaving a border of about 1 cm. Finely dice the scooped-out fennel flesh.
  4. Finely chop the garlic clove. Heat half of the olive oil in a pan and sauté the diced fennel and garlic for 4 minutes.
  5. Halve the cherry tomatoes, roughly chop the olives, and rinse and drain the beans. Add the tomatoes, olives, beans and oregano to the fennel and cook for 3 more minutes. Gently press the beans while cooking.
  6. Wash the lemon well in hot water, finely grate the zest and squeeze the juice. Add half of both to the filling. Chop the parsley and stir it in as well. Season with salt and pepper.
  7. Mix the breadcrumbs with half of the Parmesan. Remove the filling from the pan and stir in half of the breadcrumb mixture.
  8. Place the fennel halves in an ovenproof dish, fill them with the filling and sprinkle the remaining breadcrumb and Parmesan mixture over the top. Drizzle the remaining olive oil over it and pour the water into the dish.
  9. Cover the dish with aluminium foil and bake for 20 minutes. Remove the foil and bake for a further 10 to 15 minutes until golden brown and the fennel is tender.
  10. Drizzle with the remaining lemon juice and serve hot.