Braised fennel with preserved lemons
Print PinServings: 6 as a side dish
Calories: 110kcal
Cost: $7
Equipment
- 1 Oven or Barbecue
- 1 Baking dish
Ingredients
- 2 large fennel bulbs with fronds
- 60 ml extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
- 1 lemon juiced
- 1 preserved lemon flesh discarded, and skin diced or thinly sliced
Instructions
- Preheat oven or barbecue to 200oC.
- Remove the outer leaves of the fennel and cut in half. Cut a ‘v’ through the root on both halves of each fennel. Then discard this v shaped root. Reserve the fennel fronds for when you are serving. Tear these or roughly chop them.
- Slice the fennel into thin slices and then cut into large dice (or you can leave as slices of course too). Place the fennel in a baking dish with all the other ingredients.
- Cook in a preheated oven or barbecue for approximately 40 minutes or until tender, softened and coloured a little.
- Place on a serving platter and serve with the reserved fennel fronds.
Nutrition
Calories: 110kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 41mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg