Filter
Reset
Sort ByRelevance
Jules Fernan
Roasted fennel
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Press the garlic. Grate and squeeze the lemon. Finely chop the oregano.
-
In a bowl, mix the garlic with lemon zest, oregano, freshly ground black pepper, some lemon juice and olive oil.
-
Cut the stems and the green of the fennel tubers and cut the tubers into four parts.
-
Spread the parts with the marinade and put them on a fine grill or in a barbecue vegetable basket on the barbecue.
-
Roast the fennel parts in ten to fifteen minutes nicely brown and cooked. Turn them regularly.
Blogs that might be interesting
-
10 minSmall dishWhite beans, garlic, peanut butter, fresh coriander, lemon juice, olive oil,bean coriander dip
-
5 minSide dishfruit salad on juice, blueberry, raspberry, fresh fresh mint, crème de cassis,summer Fruit Salad
-
20 minSide dishbaking flour, vadouvan spice mix, arugula, traditional olive oil, Parmigiano Reggiano, fresh pomegranate seeds,cauliflower with arugula
-
15 minLunchzucchini, eggplant, Red pepper, yellow bell pepper, root, olive oil, cherry / Christmas, White wine vinegar, Pesto, gorgonzola,salad of roasted vegetables with cherry tomato
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it