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Roasted California Fennel with Olive Tapenade, Feta & Mint

May/June 2011

Your rating: None Average: 4.7 (13 votes)

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).


Roasted California Fennel with Olive Tapenade, Feta & Mint  Recipe

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