17 Feb Roasted Fennel AgrodolcePrint
Roasted Fennel Agrodolce
Fennel is such an underrated vegetable but it’s one of my personal favourites. Raw fennel is sharp and aniseed-y, which I know isn’t for everyone. Roasted fennel, on the other hand, is an entirely different beast. The licorice notes mellow out loads as it roasts and it develops a beautiful, mild flavour. Topped with a spicy agrodolce, which gets its sourness from red wine vinegar and its sweetness from honey, and served over a feta and chive-spiked yoghurt, it makes for a very tasty veggie centrepiece.
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 1x
- 3 fennel bulbs, fennel fronds removed and reserved for plating
- extra-virgin olive oil
- 100g greek yoghurt
- 50g feta, crumbled
- 1 bunch fresh chives, finely chopped
- 3 red chillies, very thinly sliced
- 2 tbsp raisins and/or cranberries
- 2 tbsp mixed seeds
- 250ml red wine vinegar
- 100ml honey
- Heat your oven to 200°C / fan 180°C.
- Halve the fennel bulbs. Drizzle with extra-virgin olive oil and season with salt and pepper.
- Heat a large frying pan over medium heat, then sear the fennel until browned on the cut-side, around 5 mins. Transfer to a roasting tin and roast for 45 minutes, or until tender and caramelised.
- Meanwhile, place the greek yoghurt, feta and chives in a medium mixing bowl. Season with salt and pepper and mix until well-combined. Refrigerate until ready to serve.
- Take the fennel out of the oven and leave to cool while you make the spicy agrodolce. Place the red chilies, raisins, seeds, red wine vinegar and honey in a small saucepan. Season with salt and pepper. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until syrupy, 7 to 10 minutes.
- To assemble, spread the yoghurt mix onto a large plate. Top with the fennel bulbs and spicy agrodolce and finish with the fennel fronds, then serve and enjoy.