Roasted fennel with parmesan-lemon vinaigrette
9
- Makes4 servings
Photo, SIan Richards.
Keeping a tiny piece of the centre core in each fennel wedge makes it pretty for presentation, but it’s not crucial. Even if the wedges fall apart, they’re still tasty.
Ingredients
3 small fennel bulbs, about 300 g each
2 tbsp butter, at room tmeperature
1 tbsp lemon zest
3 tbsp lemon juice
1 tbsp olive oil
2 tsp honey
1/2 tsp Dijon mustard
1/4 cup finely grated parmesan
Instructions
POSITION oven rack in bottom of oven. Preheat to 375F.
CUT each fennel bulb into 8 wedges (about 3/4 in. thick), leaving cores intact. Reserve green feathery fronds for garnish. Arrange fennel on a large rimmed baking sheet. Rub wedges with butter until completely coated.
ROAST in bottom of oven, flipping halfway through, until edges are golden brown, 30 to 35 min. Transfer fennel to a platter.
WHISK lemon zest with juice, oil, honey and Dijon in a large bowl. Season with pepper. Drizzle over fennel, then sprinkle with parmesan and reserved fronds.
Nutrition (per serving)
Calories 191, Protein 5g, Carbohydrates 20g, Fat 11g, Fibre 7g, Sodium 259mg.
Excellent source of Vitamin C.