Copyright John Paul Urizar
www.johnpaulurizar.com.au
During winter fennel is widely available. Don't shy away from this delicious vegetable. With its wispy green leaves, fennel is closely related to parsley, carrots, dill and coriander - all superheroes in my book. If you've never used it before, this dish is a great introduction to the anise flavoured vegetable. The tomato and olive work beautifully together. Serve it with protein for a substantial but extremely healthy evening meal.
Preheat the oven to 180 degrees Celsius.
Bring a large pan of salted water to the boil. While the water is heating, prepare the fennel by removing the top stalks and leaves and tough exterior leaves. Blanch the fennel in boiling water for 3 minutes. Drain thoroughly. Arrange on a baking dish and cover with a layer of tomato and olive sauce. Cover with foil and bake for 25 - 30 minutes until the bulbs are tender. Serve with grated shaved parmesan and cracked black pepper.
Note:: chewing a few fennel seeds after a meal is said to be good for the digestion and help alleviate flatulence.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 25-30 |
| Ready in: | 50 mins |
Suitable for: |
|
| Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 562 kj |
| Calories | 134 kcal |
| Fat | 7.3 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 11.2 g |
| Total Protein | 4 g |
| Fibre | 1.3 g |
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