Roasted Fennel Recipe
Creme fraiche, hazelnut gremolata, orange, herb oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fennel
Preheat your oven to 400°F (200°C). Slice the fennel bulbs into wedges and remove the core.
- 2
Season and Roast
Toss the fennel wedges in a bowl with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- 3
Make the Hazelnut Gremolata
While the fennel is roasting, finely chop the hazelnuts, parsley, and orange zest in a bowl. Add the orange juice and mix well.
- 4
Prepare the Herb Oil
Combine the chopped fresh herbs with olive oil in a small bowl. Set aside.
- 5
Serve
Once the fennel is done, plate it and dollop creme fraiche on top. Sprinkle the hazelnut gremolata over the dish and drizzle with herb oil.