Richard Priest's Roasted Fennel





This is a great way to eat fennel – it makes a change from the routine garden veg we cook. Roasted fennel has a really lovely flavor – its different and crunchy. Tip: Harvest fennel bulbs when they are about the size of a clenched fist. Cut them off at ground level, leaving the root and you’ll get some more young bulbs growing from it in next-to-no-time.

Ingredients

Two fist sized fennel bulbs
2 cloves of garlic peeled and finely sliced (you can also throw in some whole unpeeled cloves too)
1 tsp fennel seeds (optional)
Balsamic vinegar
Olive oil
Salt and pepper

Serves four

Method

Preheat oven to 180 degrees C


Slice the fennel bulbs thinly with cuts going from the pointy top of the bulb to the fat bottom

Lay the slices across the bottom of a roasting dish – its okay if they go one on top of another

Add sliced garlic and any whole cloves you want to roast in their skins

Tumble your veg together
Throw a splash of balsamic vinegar across the fennel slices and drizzle olive oil over them so that they all get a touch


Sprinkle with fennel seeds if you like things aniseedy

Season with salt and pepper


Roast in the oven for about 20 mins


Slices should be tender in the fat base part and slightly crunchy or caramelized around the edges when they are ready

Whole garlic cloves should be ready around the same time

Serve as an entrée – great as a side dish with fish or pork.