Roasted Fennel in Orange Sauce
Gluten free - Food · Vegetables - Roasted ·

Roasted Fennel in Orange Sauce



Oven-Roasted Fennel in Orange Sauce
A perfect centerpiece dish | A seasonal, nourishing, and comforting stew

Alia, my beautiful daughter, arrived from Berlin
to receive a little taste of home.

I asked her to stop by the farmers’ market
and bring back the harvest of the season.

She returned with bags full of fennel, oranges, clementines,
and ripe, in-season tomatoes.

Preheat the Oven

180°C / 350°F

 

 

Citrus and Garlic Confit

Ingredients

  • 20 garlic cloves, peeled

  • ½–¾ cup olive oil

  • Juice of 1 orange

  • Juice of 1 clementine

  • Juice of 1 lime or lemon

  • 1¼ teaspoons salt

  • ¾ teaspoon black pepper

  • ½ teaspoon chili flakes

  • 1 teaspoon thyme

  • 2 sage leaves

Method

  1. Place all ingredients in a small baking dish.

  2. Roast for 25 minutes, until the garlic is soft and fragrant.

  3. Blend on low speed until smooth but not too thick.

 

 

The Fennel

Ingredients

  • Fennel bulbs, each cut into quarters

  • ½ cup water

  • 1 teaspoon olive oil

  • 1 tablespoon white wine vinegar

  • A pinch of salt

  • 4–5 thin orange slices

  • A few fennel fronds

Method

  1. Heat a wide, heavy pan over medium heat.

  2. Add fennel, water, olive oil, and white wine vinegar.

  3. Season lightly with salt and soften the fennel for a few minutes.

  4. Pour the blended confit over the fennel.

  5. Add orange slices and fennel fronds.

  6. Transfer everything to an ovenproof dish and cover with parchment paper.

  7. Roast for 45 minutes to 1 hour, until tender and deeply infused with flavor.

 

 

Roasted Cherry Tomatoes 

Ingredients

  • 2 clusters of sweet cherry tomatoes

  • 1 teaspoon olive oil

  • ¼ teaspoon salt

  • 2 sage leaves

Method

  1. Toss all ingredients in a small baking dish.

  2. Roast for 20 minutes.

  3. Remove from the oven and let cool.

  4. Peel gently — peeled tomatoes are much more delicious.

 

 

Yogurt Sauce

Ingredients

  • ¾ cup full-fat yogurt

  • 1 tablespoon sour cream

  • 2 sage leaves

  • 4 mint leaves

  • 1 teaspoon thyme

  • ¼ teaspoon maple syrup

  • ¼ garlic clove, grated

  • Salt and black pepper

Method

Mix all ingredients well until smooth and aromatic.

 

 

To Serve

Spread yogurt sauce on the plate,
place the roasted fennel on top,
add the red sweetness of the tomatoes,
and finish with fennel fronds.sprinkle some olive oil

 

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