If you like fennel, then you will thoroughly enjoy this side dish Bettabods.

6 Tspn Coconut Oil
1 herb stock cube dilutd in a little water
3 bulbs fennel, sliced into 5 pieces
10 cloves garlic, peeled and mashed
1 lemon, cut into wedges
sea salt and freshly ground black pepper, to taste

Preheat the oven to 180°C. Heat the oil in a large cast-iron pan. Arrange the fennel, garlic and lemon in the pan, pour over the diluted stock cube then cover tightly with foil and a lid. Cook over a gentle heat for 20 minutes, then place in the oven and cook for 30 minutes.
Remove the foil and lid. The fennel should have a charred base and a soft, caramelised texture.

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