Prep Time
15minutes
Cook Time
45minutes
Yield
Serves8 (as a side)
Nutrition Facts
83 calories;
7.2g fat;
2.3g saturated fat;
2.2 fibre;
0.9 protein;
2.8g carbs
Equipment
Roasting pan
Spoon
Serving dish
Ingredients
4 small fennel bulbs, trimmed, quartered lengthways
1/2 cup chicken stock
2 tbsp olive oil
25g butter, finely chopped
2 garlic cloves, thinly sliced
1/2 tsp dried oregano leaves
2 dried bay leaves
3 sprigs fresh thyme, halved, plus extra, to serve
2 tbsp drained capers
2 tbsp fresh dill
HOW TOCOOK FENNEL
STEP 1
Preheat oven to 220C/200C fan forced. Line a roasting pan with baking paper.
STEP2
Place fennel, cut-side up, in prepared pan. Pour over stock. Drizzle with oil. Scatter over butter. Sprinkle with garlic, oregano, bay leaves and thyme. Season. Cover pan tightly with foil. Roast for 30 minutes.
STEP3
Remove and discard foil. Sprinkle with capers. Spoon pan juices over fennel. Roast for a further 15 minutes or until fennel is golden and tender.
STEP4
Transfer to a serving dish. Serve sprinkled with dill and extra thyme.
What part of the fennel do you eat?
Every part of the fennel plant is edible – from the bulb to the fronds and seeds. Bulbs can be cooked or eaten raw, and the stems and fronds can be chopped and used in salads, dressings and marinades. Treat the fronds like you would herbs, such as dill – use to dress up salads, soups or even make fennel pesto.
What does fennel go well with?
Eaten raw, fennel works particularly well with fish and pork. It can be oven-baked to add complexity to roast vegies. Sautéed fennel is a great side dish and adding raw slices to a fresh salad will add a sharp bite and crunch to the mix. More generally speaking, fennel pairs well with beans, olives, oranges, bitter lettuce, apple, haloumi, salmon, chicken and goats cheese.
What does fennel taste like?
Raw fennel has a distinctive licorice flavour and a sweet aroma. When cooked, the aniseed flavour will soften, caramelise and sweeten.
How do I cut fennel?
Remove the tough outer layers from bulbs. Remove stalks and fronds, reserving fronds. Slice 1cm from the base. Halve and rinse bulbs to remove trapped dirt.
Check out these recipes –
Cauliflower, fenneland orange salad
Finocchi gratinati (fennel gratin)
Braised pork with fennel and potato
