Broiled Fennel Bulbs

A very simple recipe that makes a delightful side dish for fish, chicken, meats. Makes a nice addition to a finished vegetable stew.

Trim fennel bulbs. Cut in half through the core and remove the core. Cut into large chunks. Toss with olive oil and sea salt of choice. Arrange in a shallow cookie sheet with sides and broil 4" from heat about 5-7 minutes until crisp-tender. Cool to room temperature, season with Muntok White Pepper, or pepper of choice, and serve.

Recipe Copyright Deirdre Davis 2020
Use of content requires permission.
Back to blog