Remove the top feathery stalks from your fennel and slice them finely. Put them into a roasting pan. Cut your fennel bulbs in quarters, then cut the quarters in half. Put them into boiling, salted water and cook for 10 minutes (I think 5 works better, 10 made them a little mushy, I like a little crunch). While your fennel is cooking , preheat the oven to 425°F and pick all your cherry tomatoes. After 5 or 10 minutes remove the fennel with a slotted spoon and add to the roasting pan. Add your tomatoes to the fennel water for 45 seconds, to loosen the skins. Drain them and run a little cold water over them. Pinch or peel the skins away from the tomatoes, then add the tomatoes to the roasting pan. Add the olives, thyme and garlic and season with salt and pepper. Drizzle with 2 glugs of olive oil and mix together. Try to arrange everything neatly so you have one layer. Add your wine and butter, breaking them up over the veg. Bake in the middle of the preheated oven for 30 minutes.
Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil
I never thought to boil fennel before roasting it, amazing what you can learn when you read cookbooks. I always read them, I have a lovely collection of cookbooks in both English and Italian and they are mixed up on the shelves in my kitchen, rarely put in any order, especially the 3 or 4 that I always open for inspiration or essential tips. This Jamie Oliver book is a new one my mother gave me for Christmas, I have to say I love his enthusiasm and his love of food, also how he doesn’t put a whole lot on presentation, but more on ingredients. No fuss. This fennel recipe was delicious, really delicious. The suggested boiling time for the fennel was a few minutes too long, but the effect was great and the flavor incredible, this will be a go to recipe for a delicious veggie side for many future dinners.
from Happy Days with the Naked Chef, Jamie Oliver
- 2 bulbs of fennel
- 24 cherry tomatoes (I used our winter tomatoes)
- 1 large handful of pitted black olives
- 1 small handful of fresh thyme, leaves picked
- 2 cloves of garlic, peeled and finely sliced
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 1 wineglass of white wine, vermouth or Pernod
- 2 oats of butter
Remove the top feathery stalks from your fennel and slice them finely. Put them into a roasting pan. Cut your fennel bulbs in quarters, then cut the quarters in half. Put them into boiling, salted water and cook for 10 minutes (I think 5 works better, 10 made them a little mushy, I like a little crunch). While your fennel is cooking , preheat the oven to 425°F and pick all your cherry tomatoes. After 5 or 10 minutes remove the fennel with a slotted spoon and add to the roasting pan. Add your tomatoes to the fennel water for 45 seconds, to loosen the skins. Drain them and run a little cold water over them. Pinch or peel the skins away from the tomatoes, then add the tomatoes to the roasting pan. Add the olives, thyme and garlic and season with salt and pepper. Drizzle with 2 glugs of olive oil and mix together. Try to arrange everything neatly so you have one layer. Add your wine and butter, breaking them up over the veg. Bake in the middle of the preheated oven for 30 minutes.
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LET’S TALK ABOUT FENNEL! | Jamie Oliver
FAQ
How do you cook Jamie Oliver’s fennel in the oven?
Can you roast the stalks of fennel?
How do you cook fennel in the oven?
Trim and cut the fennel into 2-3cm wedges (reserving the fronds) and lay out in a roasting tray. Add a splash of oil, season, then roast in the oven for 30 minutes. Sprinkle over the pine nuts and pumpkin seeds, and pop back in the oven for 8 minutes, until the fennel is cooked through. Remove from the oven and leave to cool for 5 minutes.
How can one make fennel tea?
Making fennel tea is very simple. Here’s one way to do it: 1. Boil 300ml of drinking water for three minutes. 2. Turn off the heat and add a dessert spoon of fennel seeds. 3. Cover and let it sit for 5 to 7 minutes. 4. Strain the tea and drink it while still warm.
How do you cut a fennel bulb for roasting?
The best way to cut a fennel bulb for roasting is to make pieces, for maximum surface area that can brown and caramelize. It’s easy to do: Trim the stalks. With a sharp knife, slice off the stalks of the fennel bulbs. Remove the ends. Trim the end of each bulb. Cut lengthwise. Slice each fennel bulb in half lengthwise. Chop pieces.
What goes well with roasted fennel?
Roasted fennel is one of my favorite side dishes for fall and winter; it goes well with just about any roast—especially chicken and lamb, or with a simple soup like Stracciatella. If you lean pescatarian, don’t worry! This roasted fennel recipe pairs beautifully with fish—especially as an accompaniment to broiled salmon.