Roasted Fennel

Summer is finally here in Paris and we’ll have a very intense heatwave in the next days, so today is meal-prep for the week so I don’t heat up my apartment while it’s already difficult to keep it cool! So that means not a lot of cooking or baking for the upcoming week… I have started getting vegetables ready as you may have noticed that I’m not fond of eating raw. First on the list, these super flavourful roasted fennel wedges which are very nice to top up a salad or paired with a piece of meat.

This recipe is such a cooking basic, but yet never outdated. Maybe this is thanks to the fennel’s great versatility in terms of seasoning. You can quite easily find fennel on the markets all year long, but the season usually starts in June and ends in October (though you surely know nature isn’t an exact science). The best part of roasting fennels is that you can use most of the vegetable including the dill-like leaves, hence reduce your food waste! This is definitely part of my goals to diminish waste while cooking (which already is a way to reduce trash as not buying ready meals, canned stuff of anything).

Fennel is mostly served raw enhancing it’s nice crunchy texture, but roasting it just brings this vegetable a whole new dimension. It’s becoming very tender and soft, keeps it’s light aniseed flavour but develops a little sweetness and caramelised taste which truly is amazing! Perhaps you will be surprised not to see precise weightings, and that’s because it will mostly depend on your taste and the quality, size of the fennel.

You’ll be able to store the fennels in the fridge for a day or two unseasoned. It can be eaten cold, warm or hot and will please most of your hosts, even kids will love it this way 🙂


RECIPE serves 3

Prep time: 5 minutes    Cook time: 30-40 minutes

You will need:

  • 2 fennel bulbs
  • 25 cl vegetable or chicken broth
  • 1 garlic clove (entire piece)
  • Thyme
  • Nutmeg
  • Pistachios
  • Olive oil
  • Salt and pepper to taste

Instructions: 

Start peeling the fennels slightly, all around the vegetable and including the stalks. Cut each fennel in quarters.

Heat up a large pan with some olive oil over a medium heat. Place the fennel wedges in the pan and let cook on each side until it gets a nice brown colour.

Add the thyme and entire garlic clove, let cook for another 4 to 5 minutes stirring frequently.

Add up the broth and cook for around 20 minutes with a lid. Using a knife blade, check regularly if the fennels are cooked or not as it mostly depends on their size and quality. If there is no more broth and that the fennels are not ready yet, add some more.

While the fennel wedges are cooking, roast some pistachios over a medium heat.

When the fennels are ready, add up some nutmeg powder. If there is broth remaining, heat up the pan a little more to evaporate the surplus.

Serve the roasted fennels with some pistachios and the dill-like leaves!

Note:

Make sure the pan is large enough so there is space for each quarter to be in direct contact with the surface

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