110kcal
7g
10g
3g
1g
1g
10g
52mg
- 3 Fennel bulb
- 4 tbsp Olive oil
- 1 Garlic clove
- 1 tsp Organic lemon zest
- 50ml / 1.69fl oz dark Balsamic cream
- 1-2 tbsp Honey
- 1 tsp Mustard seeds
- to taste Salt
- to taste Pepper
1. Preheat the oven to 200°C (392°F).
2. Clean 3 Fennel bulbs, trim the ends, and wash.
3. Pat dry the fennel greens, chop finely, and set aside.
4. Quarter the fennel bulbs lengthwise and remove the hard core.
5. Cut the fennel quarters into wedges and spread in a baking dish.
6. Drizzle with 4 tbsp Olive oil and season with Salt and Pepper.
7. Roast in the oven on the middle rack for 25-30 minutes.
8. Meanwhile, peel and finely dice 1 Garlic clove.
9. Mix Garlic, 1 tsp Organic lemon zest, 50ml dark Balsamic cream, 1-2 tbsp Honey, and 1 tsp Mustard seeds with 50ml water in a blender. Season with Salt and Pepper.
10. Serve the roasted fennel, topped with 2-3 tbsp Balsamic dressing and chopped fennel greens.
13% of RDI
22% of RDI
10% of RDI
0% of RDI
0% of RDI
22% of RDI
22% of RDI
Fennel is a healthy multitasker: it is low in calories yet rich in vitamins and minerals. Just 100g of fennel covers the daily requirement for Vitamin C, which supports a strong immune system. Essential oils in fennel promote digestion and relieve bloating.
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