Roasted Fennel and Shallots with Pernod
Roasted Fennel and Shallots with Pernod
Serves 8
Roasting Oven Environment
Roasting Oven Environment
Ingredients
6 fresh fennels bulbs, cleaned and cut into small wedges
1 cup thinly sliced shallots
ΒΌ cup olive oil
1 tablespoon Pernod (sub: Ouzo or 1 tsp anise extract)
1 teaspoon grated orange zest
salt and pepper to taste
chopped fennel fronds
Preparation
Blanch fennel in boiling water for about 3 minutes, remove and drain well. Place roasting pan in wood-fired oven and heat. Add olive oil, fennel and shallots. Cook for 5 minutes or until heated through. Add Pernod, orange zest, salt, pepper, and fennel fronds and continue cooking until fennel is tender.
