Wood Fired Recipes Community Cookbook

Roast Fennel

Dec 29, 2011Posted by guestchefPrint

Roast Fennel

Course Vegetables

Ingredients
  

  • 2 fennel bulbs
  • 2 tbs cooking olive oil
  • 1/2 cup white wine
  • 1 clove garlic peeled, smashed and chopped
  • salt
  • Pepper

Instructions
 

  • 1. Cut off the top of the fennel bulb, and parboil whole for 5-10 minutes. Cut into quarters or sixths, lengthwise.
  • 2. Place in an oval or round terra cotta baking dish, coat with olive oil and add the wine and garlic. Season with salt and pepper.
  • 3. Place in a moderate to hot oven for 15 minutes, or until the fennel is soft when pierced with a fork. If the tops are browning too fast, cover with foil, then remove the foil for the last few minutes. The wine should reduce to make a nicely flavored sauce.
  • 4. Put the baking dish straight on the table.

Notes

Variation
Add 1 red bell pepper, sliced to the dish.

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