Jan 30 2020

Roasted Fennel with Pomegranate and Tahini

Make the most of the plump fennels Mother Nature offers in this time of the year! This recipe is a luxurious version of the humble roasted fennel and boasts the bulbs with an explosion of colour and flavour from the Middle East.

  • 4 medium fennels, trimmed
  • 3 tbsp extravirgin olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp pomegranate molasses
  • ½ cup pomegranate seeds
  • 2/3 tbsp tahini sauce
  • bunch of parsley, coarsely chopped

Divide each fennel bulb in 8 wedges, steam for 8 minutes and line on the baking tray covered with parchment paper.

In a small bowl, combine the oil, balsamic vinegar and pomegranate molasses, and mix well.

Brush the fennels wedges with the emulsion, heat the oven at 160°C and bake for 20 minutes, then lower the temperature at 140°C and continue baking for further 40 minutes: you should leave the fennels in the oven until a second before they get burnt.

Transfer the baked fennel on a plate, season with some sea salt and sprinkle with the pomegranate seeds and parsley. Drizzle the tahini on top and serve.

 

 

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Posted in Sides, Light recipes, Vegan, Vegetarian
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