I got the idea
for this recipe from Jamie Oliver’s show.
I never thought that I liked fennel before – because I don’t like licorice. But, I thought I’d give this a try and I LOVE
IT!
Ingredients:
3 – 4 heads
fennel
1 clove
garlic, finely sliced
2 tablespoons
butter
Drizzled Olive
Oil
4 oz. dry
white wine
Salt &
freshly ground black pepper
Directions:
Preheat the
oven to 425 degrees F.
Remove any
discolored parts of the fennel, and then cut the tops, reserving the leaves.
I normally
slice each fennel from the top to the root, into about 4 pieces – quartered. You can slice them finer and more delicately
if you like.
Throw all the
ingredients except the reserved leaves into foil – loosely making a
packet. However, don’t completely close
it - top off a piece of parchment paper, run it under cold water and scrunch it
up to make it soft. Then place it snugly
over and around the fennel, on the inside of the foil packet. This bakes and steams the fennel at the same
time--basically making it really tasty!
Cook in the
preheated oven for 20 minutes, or until tender.
Scatter with
the fennel leaves before serving.
