Recipe courtesy of April Bloomfield
Side of Fennel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 62
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 363
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
1 small clove garlic
1 cup fennel fronds, chopped
Salt
Extra-virgin olive oil
2 bulbs fennel, cut into quarters and tough outside layer removed
1/4 cup water
Directions
- 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.