Baked Fennel and Shallots with Warm Spicy Dressing

Preparation info
  • Serves


    • Difficulty


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.


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


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