Roast Fennel
Dec 29, 2011Posted by guestchefPrintRoast Fennel
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.