Baked fennel with cherry tomatoes and black olives
We just spent Christmas and we all want to lose those extra kilos at all costs. We know that express diets do not work, the only thing that we achieve by eliminating kilos quickly is to create a rebound effect, so what we have to do is change our eating habits, starting by consuming healthy, low-fat foods that help eliminate toxins and cleanse. the body.
An extremely beneficial ingredient is fennel, a food that provides interesting benefits and nutritional properties. When cooked, its flavor is very reminiscent of anise, standing out for being a refreshing vegetable with a certain sweet touch. Regarding the benefits of fennel itself, it is a vegetable with a high content of antioxidants, helping to prevent a wide variety of diseases, including cancer.
It provides diuretic properties, so it is useful against fluid retention and to purify our body. It is also interesting as a digestive treatment, helping in case of gas and flatulence.
This recipe that we propose below will serve as the perfect accompaniment for meat or fish dishes. In addition to fennel we will obtain potassium from tomatoes and monounsaturated fatty acids (good fats that help eliminate bad cholesterol.
To prepare them with the BRA pressure cooker:
- Water (amount to reach the minimum of the pressure cooker)
- 2-3 fennel canes
- 100 g of cherry tomatoes
- 100 gr of pitted black olives
- 30 gr of extra virgin olive oil
- a pinch of salt
- 100 ml dry white wine
- 1 clove garlic
- fresh thyme
We put the water in the express pot and place the quartered fennel in the castle. We close the pressure cooker with its lid and put it on high heat, placing the pressure at 1. As soon as the pressure indicator has risen to 1, we lower the heat to a minimum and set the timer to 9 minutes. Once the time is up, we remove the steam completely and when no more steam comes out, we open the lid.
Place the fennel in a cast aluminum ovenproof pan along with the tomatoes and olives and set aside.
Finely chop the garlic and mix it together with the oil, salt and wine. Pour the mixture over the fennel and sprinkle with the thyme leaves.
Bake for about 20-25 minutes in the oven at 20ºC.
We can keep this dish in the fridge for about 3-4 days.