Roasted Fennel and Shallots with Pernod

by Mugnaini on April 23, 2013 in Vegetables

Serves 8
Roasting Oven Environment


  • 6 fresh fennels bulbs, cleaned and cut into small wedges
  • 1 cup thinly sliced shallots
  • ¼ cup olive oil
  • 1 tablespoon Pernod (sub: Ouzo or 1 tsp anise extract)
  • 1 teaspoon grated orange zest
  • salt and pepper to taste
  • chopped fennel fronds


Blanch fennel in boiling water for about 3 minutes, remove and drain well. Place roasting pan in wood-fired oven and heat. Add olive oil, fennel and shallots. Cook for 5 minutes or until heated through. Add Pernod, orange zest, salt, pepper, and fennel fronds and continue cooking until fennel is tender.

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