Baked Fennel and Shallots with Warm Spicy Dressing

Name: Baked Fennel and Shallots with Warm Spicy Dressing
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 large garlic cloves, chopped finely; 2 tablespoons lemon juice; 1 tablespoon sesame oil; 3 tablespoons olive oil; 2.5–5cm (1–2-inch) piece of fresh root ginger, finely chopped; Fresh sprigs of fennel, to garnish; 1 rounded teaspoon caster sugar; 1 bunch of spring onions; Salt and black pepper; 3 pinches of chilli powder; 5 large fennel bulbs; 8 shallots, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This spicy, aromatic dish is wonderful eaten with bread and cheese for a light lunch or supper.

Ingredients

5 large fennel bulbs
8 shallots, peeled
1 rounded teaspoon caster sugar

Europe
United Kingdom
Main course
Vegan
Spicy

Method

Set the oven to preheat at Gas Mark 3/160°C/325°F. Cut off the base, stalks and any marked outer parts of the fennel. Quarter the four largest bulbs lengthways and arrange them in a shallow ovenproof dish. Scatter the shallots among the fennel. Season with black pepper and a little sal