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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Baked Fennel and Shallots with Warm Spicy Dressing

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of