Madeleine Kamman

Roasted Fennel

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Compare this with the braised fennel. If you roast a boned leg of lamb, put the fennel halves in to roast with it. Also good with grilled chicken.

Ingredients

  • 6 small fennel bulbs, cut in half
  • Salt
  • 2 tablespoons virgin or light olive oil

Method

Preheat the oven to 375°F. Bring a large pot of water to a boil, salt it with l½ teaspoons per quart of water, and parboil the fennel halves 7 to 8 minutes. Drain and pat dry. Heat the olive oil in a heavy-bottomed skillet, place the fennel halves in the oil flat side down, and brown t