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
-
30 minSide dishsomething crumbly potatoes, smoked bacon cubes, cabbage, unsalted butter, fresh flat parsley,mashed with cabbage and bacon -
50 minSide dishshallot, traditional olive oil, garlic, peeled canned tomatoes, liquid honey, fresh basil, frozen garden peas, chicken fillet, White bread, medium sized egg, Parmigiano Reggiano, lemon, mini mozzarella,Christmas balls with tomato sauce -
30 minSide dishMussels, root, celery, onion, leeks, coarsely ground pepper, Zeeland beer,the best of zealand: mussels -
10 minSide dishmeal of bantam,), olive oil, Greek yoghurt, oregano, rosemary,baby potatoes with herb sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it