Baked Fennel Recipe at MyDish

Baked Fennel

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Method

  • 1. Preheat oven to 300 degrees.

  • 2. Wash fennel bulbs, dry and cut bulbs into quarters and set stalks aside.

  • 3. Cut stalks into ½ inch pieces. Place both bulbs & stalks in Pyrex or roasting pan.

  • 4. Dice the garlic into ¼ inch pieces. Whisk, or pulse food process, with butter until blended well.

  • 5. Mix garlic butter with salt & pepper, and brush quartered bulbs. Add vermouth or substitute.

  • 6. Cover with wet wax paper and bake for 30- 45 minutes. Baste bulbs every 10 minutes with juices from pan.

  • 7. To serve: remove bulbs and pour juices into hot pan. Reduce juice by half and pour over fennel.


  • **Note: DO NOT FOOD PROCESS COLD BUTTER.

  • Suggestion: garlic butter is the key to this recipe. You can prepare this ahead of time by food processing 1 softened stick butter, 6 cloves roasted (or fried) and 2 Tbsp. olive oil. Wrap well in plastic wrap & store in plastic container.

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    Ingredients

    • 1 Head fennel with stalks
    • 3 Large cloves garlic
    • 0.5 glass Dry or sweet vermouth (or substitute with white wine or stock)
    • 0.5 stick Butter (preferably softened)
    •  Wax paper

    By Views 929  Added Wed Dec 16 2009