Baked Fennel with Olive and Rosemary
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 4 Fennel bulb
- 2 shallots
- 2 garlic cloves
- 200 milliliters white wine
- 2 rosemary
- Juice of half lemons
- 50 grams black olives (pitted)
- olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Peel shallots and garlic. Dice shallots and slice garlic.
2.
Rinse fennel, cut into quarters and remove the stalk. Chop fennel leaves and reserve for garnish. Saute shallots and garlic in an ovenproof dish in 2 tablespoons olive oil. Remove from heat, deglaze with wine and add fennel. Add olives, lemon and rosemary and season with salt and pepper. Drizzle with oil and bake in preheated oven at 180°C (approximately 350°F) for about 35-45 minutes or until fennel is tender.
3.
Season with salt and pepper and serve garnished with fennel leaves.
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