Jill Norman

Roast fennel and onions

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Winter Food
Winter Food

By Jill Norman

Published 2005

  • About

The flavours of fennel and onions complement each other and both caramelise nicely when roasted. This is a good dish to make for a large gathering, because it looks after itself. It goes well with lamb, pork and poultry, or as one of a number of dishes for a vegetarian feast.

Ingredients

  • 6 bulbs of fennel (about 1.5kg)
  • 3 large onions, quartered

Method

Preheat the oven to 200°C/400°F/gas mark 6. Remove the outer layer and the tops of the fennel and cut the bulbs into quarters. Put the fennel and onions into a baking dish, spoon over the oil, add a little salt and mix the vegetables in the oil carefully in order not to break the piece