Roasted Fennel with Citrus Marinade
Ingredients
- Ingredients
- 5 Fennel bulb about 300 grams (approximately 10 ounces) each
- 1 handful dried Apricot
- 6 Tbsps olive oil
- ½ tsp ground Cumin
- salt
- freshly ground peppers
- 4 Tbsps lemon juice
- 125 milliliters Orange juice
- 2 garlic cloves
- ½ bunch flat leaf parsley
Preparation steps
Preheat oven to 200°C (approximately 400°F). Rinse and peel the fennel bulbs. Remove the fronds and set aside. Cut the fennel bulbs into wedges. Cut the dried apricots into small pieces.
Season 2 tablespoons of olive oil with the cumin, salt and pepper. Place the fennel and chopped apricots in a large baking dish, drizzle with the spiced oil and bake in an oven preheated to 180°C (approximately 350°F) for 40 minutes, until the fennel is tender. Remove from the oven and let cool.
Peel and mince the garlic. Mix the remaining olive oil with the lemon juice, orange juice and minced garlic. Pour the dressing over the cooled fennel and marinate in the refrigerator for at least 3 hours. Garnish with the flat leaf parsley and reserved fennel fronds before serving.
