City Palate

The Harvest Issue - September October 2017

Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil
Sept/Oct 2010

olive oil

4 fennel bulbs, cut into eighths

24 cherry tomatoes

1 large handful of pitted black olives

3 sprigs fresh thyme

2 garlic cloves, peeled and finely sliced

sea salt and freshly ground black pepper

extra virgin olive oil

1/2 c. white wine

1 c. chicken or vegetable stock

2 T. butter

Heat the olive oil in a large sauté pan and add the fennel in one layer. You may have to do this in batches. Sear the fennel until it is slightly caramelized on one side, then flip and caramelize the other side. Toss in the tomatoes, olives, thyme and garlic and season with salt and pepper. Drizzle with the extra-virgin olive oil, add the wine, stock and butter, and turn the heat to medium. Allow the fennel to continue to cook until it’s very tender.
Serves 6.



Vegetables and Salads