2 bulbs fennel, core removed, roughly chopped, fronds reserved

2 onions, chopped

1 tablespoon fennel seeds

1 tablespoon curry powder

2 tablespoons olive oil

½ teaspoon salt

2 tablespoons anise liqueur

zest and juice of 2 oranges


1. Preheat your oven to 375ºF and turn on your convection fan if you have one.

2. Toss the fennel and onion with the fennel seeds, curry powder, olive oil and salt. Spread out on a baking tray or place in a baking dish and roast uncovered until the fennel is tender and lightly browned, about 40 minutes. Toss with the liqueur, orange juice and zest. Sprinkle in the reserved fronds, serve and share.

See more: Citrus, Easy, Salad

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