Roast Fennel with Orange

Fennel_4

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

4 Comments

  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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