Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to something like that of a rich roasted onion. Topped with olive tapenade, feta and mint, it makes a side dish that can’t be beat.
Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.
Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.
Meanwhile, to make the olive tapenade, combine the remaining 1 tablespoon oil, 2 tablespoons water, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.
To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.
To Make Ahead: Cover and refrigerate the roasted fennel and tapenade in separate containers for up to 1 day. Bring to room temperature before serving.
Dietary Fiber: 3.9
Net Carbohydrates: 5.9
Total Fat: 14.9
0.5P, 1C, 4 Condiments
Original recipe by Tyler Florence Family Meal (Rodale, 2010). . Healthy adaptation by GreenLite Medicine.
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