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Braised Fennel
(from Vegetable Love, by Barbara Kafka)
Serve as an accompaniment to meat or fish
1 fennel bulb, trimmed and
fronds reserved, cut lengthwise through the core into 1/4 –inch-thick slices so that the pieces stay together.
3 Tbsp. olive oil
1 Tbsp. lemon juice
salt and pepper to taste
Preheat oven to 500 F
Put fennel slices in 14 X 12 X 2-inch roasting pan. Drizzle 1 Tbsp oil over slices and gently toss until slices are evenly coated. Spread slices in a single layer.
Roast for 15 minutes. Turn carefully with a
spatula. Roast for 15 minutes more.
Drizzle with remaining 2 Tbsp. oil, lemon juice, salt and pepper. Serve either hot or cold. Chop the reserved fronds. Sprinkle over slice just before serving.
Kris Larson, April 2008
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