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Jules Fernan
Roasted fennel
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Directions
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Press the garlic. Grate and squeeze the lemon. Finely chop the oregano.
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In a bowl, mix the garlic with lemon zest, oregano, freshly ground black pepper, some lemon juice and olive oil.
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Cut the stems and the green of the fennel tubers and cut the tubers into four parts.
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Spread the parts with the marinade and put them on a fine grill or in a barbecue vegetable basket on the barbecue.
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Roast the fennel parts in ten to fifteen minutes nicely brown and cooked. Turn them regularly.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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