Roast Fennel with Orange


Makes: 4 servings

Time: 30 minutes

Fennel is a good candidate for many gratins, but because of its unusual anise flavor, it does nicely when combined with the sweet flavor of orange as well. Other vegetables you can use: celery. Recipe from How to Cook Everything Vegetarian.

1 large fennel bulb (1 pound or more)

2 navel oranges, peeled

1 medium onion, peeled

3 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary or 1 teaspoon dried

Salt and freshly ground black pepper

1 cup freshly squeezed orange juice

1. Preheat the oven to 500°F. Trim the fennel, reserving some of the dill-like fronds. Cut the fennel, oranges, and onion into 1/8- to 1/4-inch-thick slices.

2. Put the oil in a large skillet or flameproof gratin dish. Add the fennel, oranges, onion, and rosemary. Sprinkle with salt and pepper, then pour in the orange juice.

3. Bring to a boil on top of the stove; then transfer to the oven and cook for another 15 minutes or so, or until tender. If much liquid remains, cook a little longer (in the unlikely event that it dries out before the celery becomes tender, add a little more orange juice or some water). Garnish with the reserved fennel fronds and serve hot or warm.


Posted in Produce, Recipes


  1. Dick Blumenthal said...

    YOu meant fennel not celery I assume

  2. Dick Blumenthal said...

    YOu meant fennel not celery I assume

  3. Jeff Tingey said...

    I see this on the menu at our house this coming Sunday!

  4. Maddscience Rivera said...

    have you tried citrus-fennel salad? thinly slice the fennel, add grapefruit/orange/etc, and dress with lemon juice, olive oil, salt and pepper. optional variant — add greens.i’m making your version next time.

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