April 7, 2005
Roasted Baby Fennel
I love roasting fennel. It's the type of veggie that absorbs the flavors around it. This recipe makes a quick and easy main dish that's healthy too. Another one-dish wonder.
Ingredients:
4 cloves of garlic, smashed and roughly chopped;
2 tomatoes, roughly chopped;
2 heads of baby fennel, quartered;
1/2 cup water, white wine, vermouth or stock;
1 tbsp capers or 10 green or black olives chopped;
2 tbsp olive oil
Method:
Preheat the oven to 210 C/400 F. Put the olive oil in a small roasting dish and place in the oven while it is preheating. When the dish is hot, take it out and stir in the garlic. Put it back in the oven for about 3 minutes.
Take the dish out and and add the remaining ingredients. Toss together.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until brown in places.
Serves 1 (with leftovers).
