Roasted Fennel with Garlic and Parsley
A side dish that transforms fennel into the star of the plate.
- Prep time: 15 minutes
- Cook time: 30 minutes
Fennel, that anise-flavored vegetable that divides opinions, finds its most beautiful expression here. Roasted in the oven then golden-seared in a pan with garlic and parsley, it becomes tender inside and lightly caramelized outside. A simple side dish that elevates any main course.
Ingredients
-
olive oil
-
flat-leaf parsley
minced -
fennel
trimmed -
clove of garlic
chopped -
pepper
black
Recipe steps
Prepare the oven and fennel
Preheat the oven to 450°F (230°C). Cut the fennel bulbs in half lengthwise and remove the tough core. Chop 2 tablespoons of fronds and set aside.
Wrap and roast
Place the fennel halves cut-side against cut-side and wrap each bulb tightly in aluminum foil. Place on a baking sheet and bake for 25 to 30 minutes, until tender but still firm.
Cool and slice
Remove from oven with gloves and fully open the foil packets to stop the cooking. Once cooled, drain the fennel well and cut each half into 1/2-inch thick slices lengthwise.
Pan-sear
Heat a large non-stick pan over medium heat. Pour the oil in a small pool in the center without spreading it. Add the garlic and parsley to this oil pool and sauté for 1 minute, stirring gently.
Finish cooking
When the mixture is fragrant, spread it across the entire pan and add the fennel slices. Season with salt and pepper and increase heat to medium-high. Cook for 5 minutes, stirring often, until the fennel is lightly caramelized. Sprinkle with chopped fronds and serve immediately.
Tips and variations
- For a more intense flavor, add a few crushed fennel seeds with the garlic and parsley.
- This dish pairs perfectly with grilled fish, lamb, or even a simple omelet.
Anti-waste tips
Don’t throw away the fennel stalks! You can use them to:
- Flavor a vegetable or fish broth
- Chop finely into a salad for their crunch
- Dry them to make a digestive tea
