- Fennel With Honey & Pine Nuts.jpg (38.5 KiB) Viewed 796 times
Preparation time: 5 minutes
Cooking time: 35 minutes
Serves: 6
No nutritional information available.
Ingredients
- 4 fennel bulbs
- 4 tbsp olive oil, plus more for the baking tray
- Juice of 1 lemon
- 2 tbsp runny honey
- 25g pine nuts
- Salt
- Chopped parsley leaves, to serve
Method
1. Preheat oven to 220°C/Fan 200°C/Gas Mark 7.
2. Trim the fennel - take off any excess root, being careful to leave enough to keep the bulbs intact. Trim off the green tops of the fennel and keep for later. Slice the fennel lengthways into pieces just under 1cm thick (each bulb should give around 6 slices).
3. Lay the fennel in a single layer in a very large, lightly oiled baking tray. Drizzle over the olive oil and sprinkle with a small amount of salt. Bake for around 20 minutes.
4. Remove the fennel from the oven, carefully flip it over, taking care to leave it as whole pieces, then pour over the lemon juice and drizzle over the honey. Return to the oven for 10 - 12 minutes, or until softened and lightly browned.
5. Meanwhile, toast the pine nuts in a small frying pan, being careful not to burn them.
6. Once cooked, carefully lift the fennel from the baking tray and place on a serving dish. Sprinkle with the toasted pine nuts, parsley and reserved fennel tops.
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