Fennel And Onion Pot Roast Recipes

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MARMIE'S EASY ROASTED FENNEL WITH ONION



Marmie's Easy Roasted Fennel With Onion image

This was the first time I made Fennel... so I just put things I really like together. (I bet you could add just about any other vegetable to this!) Well it was so very yummy and received raves from my family. I find it incredibly easy and a perfect make ahead dish that frees up time when entertaining. I served it with salmon and it was exquisite!

Provided by Marmies

Categories     Onions

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 fennel bulbs
1 red onion
1 sweet red pepper (tasty but optional)
10 fresh garlic cloves, peeled and coarsely crushed (or more.. I like more )
1/4 cup extra virgin olive oil, more if desired (High quality EVOO)
2 ounces lemon juice
3 ounces white wine
1 cup black olives, kalamalta whole pitted (optional)
2 tablespoons rosemary, lightly chopped (I like fresh)
3/4 teaspoon peppercorn, coarsely ground
1 teaspoon kosher salt

Steps:

  • Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
  • Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
  • Peel exterior layer off Fennel.
  • Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
  • Peel and slice Red Onion in quarters length wise. Add to Fennel.
  • Core, seed and slice Red Pepper in similar manner. Add to Fennel.
  • ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
  • Peel and crush garlic cloves. Add to Fennel.
  • Add Olives to Fennel.
  • Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
  • Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
  • Set remainder of wine/lemon liquid aside until/if required during roasting.
  • Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
  • Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
  • Stir occasionally to prevent burning.
  • Add remaining wine/lemon mix to fennel if necessary while roasting.
  • Enjoy.

Nutrition Facts : Calories 250, Fat 14.2, SaturatedFat 2, Sodium 534.9, Carbohydrate 26.1, Fiber 8.4, Sugar 3.2, Protein 4

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