Roasted fennel with rosemary and figs
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fennel bulbs | |
| 4 | Fresh figs; cut in half | |
| 1 | Lemon; juice of | |
| 4 | tablespoons | Olive oil |
| 2 | Whole garlic cloves | |
| 1 | tablespoon | Plain flour |
| 1 | 2 inch stick cinnamon | |
| 2 | Bay leaves | |
| 2 | Sticks rosemary | |
| Freshly ground rock salt and black pepper | ||
Directions
Preheat oven to 230C/480F/gas 8.
Blanch fennel in boiling water for 30 minutes with a little rock salt and the lemon juice. Once the fennel has been blanched, leave in the stock until cool enough to handle.
With a knife cut each fennel bulb into 3 horizontal slices each. Season with salt and pepper and dredge lightly with the plain flour.
In a frying pan heat up a tablespoon of olive oil and pan-fry the fennel slices each side for 2-3 minutes. Place into an ovenproof dish or casserole and add all the other ingredients including the remainder of the olive oil.
Place in the oven for 20 minutes and serve when ready.
This dish is best served warm with crunchy olive bread and a glass of chilled red wine.
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