- 1 small clove garlic
- 1 cup fennel fronds, chopped
- Extra-virgin olive oil
- 2 bulbs fennel, cut into quarters and tough outside layer removed
- 1/4 cup water
Preheat the oven to 400 degrees F.
In a mortar and pestle, pound the garlic and fennel fronds. Add salt and a little olive oil to the garlic mixture.
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 sheet and rub with the garlic mixture. Add the water and cover with aluminum 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.