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| Food Mood: Vegetarian | |
| Cuisine: Spanish | |
Description |
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| Slightly sweet and very soothing. A quick dish that is surprisingly satisfying as a stand alone course. | |
Servings: 10 |
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Ingredients |
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| 2 fresh fennel bulbs 1 white onion, cut into thin wedges 1/2 Tbsp sugar 1/4 cup lemon juice 1/2 cup olive oil |
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Method |
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| Preheat the oven to 350 F. T rim the outer layers off the fennel and cut in half through the core. Cut each half into eight wedges, being careful to cut each piece through the core so that it stays intact. Lay the fennel and onion in a baking dish and sprinkle with the sugar. Pour the lemon juice, olive oil and 2 tablespoons water over, then season with salt and pepper. Cover with parchment paper, then foil, and bake for 20 minutes, or until the fennel is soft but not falling apart. Serve hot. |
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