Roasted Fennel with Raisins, Walnuts, and Parsley

Name: Roasted Fennel with Raisins, Walnuts, and Parsley
Yield: Serves 4 to 6
Ingredients: 4 fennel heads; 4 tablespoons olive oil; 2 teaspoons salt; 1/4 cup walnuts, toasted and finely chopped; 1/4 cup roughly chopped raisins; 1/4 cup chopped fresh parsley; Juice from 1 lemon

January 24, 2012

Fennel is a staple ingredient at the Shop. It’s extremely versatile and just as delicious thinly sliced into a salad as it is roasted as an accompaniment. Don’t discard the green fronds; they are very flavorful, and you can use them for the Fennel Risotto (page 77).

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