Slow Roasted Fennel With Dill

RECIPE

Slow Roasted Fennel with Fresh Dill: Sweet, Soft, and Licorice-Infused 

I’ve always been partial to fennel. Because of its tart licorice-like flavor and crispness, I frequently use it raw in salads, but when it is slowly braised or roasted, fennel becomes very sweet and meltingly soft. Fresh dill carries some of the same flavor notes as fennel so they work particularly well together.

Serves 6

Ingredients

5 medium fennel bulbs

Grated zest of 1 orange

Smoked paprika to taste

Salt

¼ cup extra virgin olive oil

4 cloves garlic, cut into slivers

¼ cup chicken stock or canned nonfat, low-sodium chicken broth

3 tablespoons chopped fresh dill

Juice of 1 lemon

Cracked black pepper

How To Make:

1. Preheat the oven to 325ºF.

2. Trim the tough stalks from the fennel, discarding the stalks, but reserving the feathery fronds. Chop the fronds and set them aside for garnish. Trim any brown spots from the fennel and then cut each bulb lengthwise into 6 equal wedges. Place the fennel in a large bowl and add the orange zest, paprika, and salt. Toss to season well.

3. Place the oil and slivered garlic in a large shallow glass or ceramic baking dish. Add the fennel, cut sides down. Roast, turning the fennel occasionally, for about 30 minutes or until the fennel is golden and caramelized.

4. Raise the oven temperature to 400ºF. Add the stock and dill to the fennel and continue to roast for another 12 minutes or until the liquid has almost evaporated and the fennel is cooked through.

5. Drizzle lemon juice over the fennel, sprinkle with the chopped fennel fronds, and serve directly from the baking dish.