Roasted fennel with pomegranate

Countess Sophie presents a vitamin-packed and colourful autumn dish today!

Ingredients for 4 portions:

2 fennel bulbs /// 4 tbsp olive oil /// 4 tbsp lemon or lime juice /// 2 tbsp honey /// 1 pinch of cumin /// 400 gr carrots /// 1 pomegranate


• Halve the fennel fronds and cut into slices. Fry in olive oil.
• Prepare the marinade from the oil, lemon, honey and cumin.
• Finely grate the carrots and mix with the marinade.
• Place the fennel slices on a large plate and spread the carrot marinade over them.
• Garnish with the pomegranate seeds. \\\


Enjoy your meal and a glass of Tannenberg with it!