Roasted fennel with parmesan-lemon vinaigrette

6

Serves

4

Roasted fennel with parmesan-lemon vinaigrette

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.

How to prepare fennel

Nutrition (per serving)

  • Calories
  • 191,
  • Protein
  • 5 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 11 g,
  • Fibre
  • 7 g,
  • Sodium
  • 259 mg.
  • Excellent source of
  • Vitamin C
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