Roasted Fennel and Green Bean Relish
- 1 large bulb fennel (about 1 pound), trimmed and thinly sliced
- 2 cups thinly sliced onions
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound tiny fresh green beans, blanched in boiling water for 1 minute, then shocked in a cold-water bath
Preheat the oven to 350 degrees F.
Combine the fennel mixture with the beans and toss to mix. Serve at room temperature.
Recipe courtesy of Emeril's Creole Christmas by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow and Company, Inc., 1997