Serve accompanied with warm bread this could be a lunch dish, or can be served as a vegetable with an evening meal.
Ingredients
- 500 grams baby fennel bulbs
- ¼ cup mandarin flavoured olive oil or extra-virgin olive oil
- grated rind and juice of one orange
- salt and white pepper to season
- 1 cup toasted pinenuts
- ½ cup currants
- grated rind and diced flesh 1-2 oranges
- 2 tblsp chopped parsley
- 2-3 tblsp olive oil
- ½ cup grated parmesan, optional
Method
- Trim the fennel bulbs and arrange in one layer in an oven-proof dish.
- Drizzle over the oil, orange rind and juice, salt and white pepper. Cover.
- Bake at 160°C for 35-40 minutes or until just tender. Cool.
- Mix the topping ingredients together and scatter over the fennel.
- Serve accompanied with warm bread.
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