Side of fennel
- Preparation Time25 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
1 small clove garlic
25g fennel fronds, chopped
Salt
Extra-virgin olive oil
2 bulbs fennel, cut into quarters and tough outter layer removed
60ml water
1) Preheat the oven to 200C/Gas 6. In a mortar and pestle, pound the garlic and fennel fronds. Add salt and a little olive oil to the garlic mixture.
2) Heat a little olive oil in a large pan over medium-high heat and evenly brown the fennel pieces. Transfer the fennel to a baking tray and rub with the garlic mixture. Add the water and cover with aluminium foil. Bake until you can pierce the fennel with a fork. Remove the foil and finish roasting until all the liquid has cooked away.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2) Heat a little olive oil in a large pan over medium-high heat and evenly brown the fennel pieces. Transfer the fennel to a baking tray and rub with the garlic mixture. Add the water and cover with aluminium foil. Bake until you can pierce the fennel with a fork. Remove the foil and finish roasting until all the liquid has cooked away.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
