- 1 ¼ lb fennel
- ½ lb milk
- 5 oz canned tomatoes
- salt and pepper
10 minutes preparation + 35 minutes cooking
Wash the fennels and cut them in rather small wedges.
Arrange them in an oven pan and cover with a mixture of milk and tomato sauce.
Season with salt, cover with tin foil and put in the oven at 350° F for 35 minutes or so.
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