Roasted Fennel

Sep 11, 2017 | 0 comments

Roasted Fennel


  • 1 Fennel Bulb
  • 4 Knobs of Butter
  • Salt + Pepper
  • 2 Cups of White Wine


Pre-heat the oven to 180°
Trim the tops off of the fennel bulb reserving some leaves.
Slice the fennel from the top to the root, make all the pieces a similar size.
Arrange in an ovenproof dish, dot with butter and pour the white wine in.
Season with salt + pepper.
Take a piece of baking paper and wet it, cover the fennel so that it steams it.
Bake for about 20 mins.



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