- 2 large bulbs fennel (about 1 pound), trimmed, and thinly sliced
- 2 cups thinly sliced onions
- 4 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound tiny fresh green beans, blanched in boiling salted water for 1 minute, then shocked in a cold-water bath
- 1 teaspoon minced garlic
Preheat the oven to 350ºF.
Put the fennel and onions in a roasting pan. Add the olive oil, salt, and pepper and toss to coat evenly. Roast until tender and lightly browned, stirring as needed, about 30 minutes. Stir in the garlic then set aside to cool.
Combine the fennel mixture with the beans and toss to mix. Serve at room temperature.
Salad of New Potatoes and Roasted Walnuts with Warm Bacon Vinaigrette
Creamed Potatoes With Spinach And Roasted Garlic
Collard and Mustard Greens in Ham Hock Gravy
Roasted Vegetable Pecan Relish
Creole Christmas Fruitcake With Whiskey Sauce
Roasted Fennel And Green Bean Relish
Quail And Smoked Sausage Gumbo
Beef Tenderloin With Fresh Horseradish and Black Pepper Crust
Truffle Potato Soup With Truffle Mushroom Dumplings And Fried Parsley