How to make
If you are not fond of the anise flavor of fennel, try baking it in the oven and you will be surprised how after heat treatment it disappears and its flavor becomes milder and more irresistible. In combination with garlic, white wine and lemon, the harmony of flavors is even more wonderful.
Clean the fennel from its outer layer, wash it, cut off the ends and cut it lengthwise into quarters.
Separate the garlic cloves from the head, remove the outermost skin without peeling them completely, then crush them with the palm of your hand, by applying pressure on the kitchen board.
Blanch the fennel for about 8-10 minutes in salted boiling water. Remove it with a slotted spoon and place it in a single layer in a well-greased pan with olive oil.
Place the crushed garlic cloves and thyme between the fennel quarters. Pour the juice of one lemon, white wine, olive oil and a little water. Finally, add salt.
Roast in an oven heated to 360°F (180°C), until they have nicely browned, then turn the vegetable over and roast briefly on the other side as well. If the liquid has evaporated, pour a little water, by making that the fennel does not become dry, but it should not float in the liquid either.
When it aquires an appetizing color, it's ready. Finally, increase the heat of the oven to 390°F (200°C).
Serve the roasted fennel warm or slightly chilled. It is wonderfully delicious eaten on its own or as a side dish for fish or meat.
The roasted fennel is very tasty.
