Roasted California Fennel with Olive Tapenade, Feta & Mint (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Roasted California Fennel with Olive Tapenade, Feta & Mint

http://www.eatingwell.com/recipes/fennel_olive_tapenade.html

From EatingWell:  May/June 2011

Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to something like that of a rich roasted onion. Topped with olive tapenade, feta and mint, it makes a side dish that can’t be beat. Recipe adapted from Tyler Florence Family Meal by Tyler Florence (Rodale, 2010).

12 servings | Active Time: 25 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Preheat oven to 375°F.
  2. Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.
  3. Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.
  4. Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.
  5. To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.

Nutrition

Per serving : 151 Calories; 11 g Fat; 3 g Sat; 7 g Mono; 8 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 5 g Fiber; 538 mg Sodium; 557 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat

Tips & Notes