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Thursday, February 28, 2013

Roasted fennel

A very simple recipe for a very simple dish. Roasted fennel goes brilliantly with any fish or chicken as a light accompaniment but, you can also mix in artichoke hearts/garlic/onions or tomatoes, olives and cooked new potatoes for a more robust fennel affair . It has a slight aniseed flavour but it is very subtle. If you want to try something new, give this a bash...

Roasted Fennel

3-4 fennel bulbs (discard the tops('fonds') and slice the bulbs)
4 tbsp olive oil
Juice of 1 lemon
1tsp salt

Preheat oven to 200*C
Wash and dry the fennel to get rid of excess dirt that might be between the stalks and pop into a baking tray.
Pour over olive oil, lemon and salt and cover with foil.
Bake in the oven for 30 minutes.

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