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Slow-roasted fennel
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
Slow-roasted fennel
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
“You can vary the number and size of bulbs for this; just adjust the dish size and cooking time. ”
Makes
as much as you want
Cooks In
1 hour 5 minutes
Difficulty
Not too tricky
Jamie Magazine
Vegetables
Sides
One-pan recipes
Vegetable sides
Nutrition per serving
Calories
37
2%
Fat
2.2g
3%
Saturates
0.4g
2%
Sugars
3.4g
4%
Salt
0.5g
8%
Protein
1.4g
3%
Carbs
3.4g
1%
Fibre
2.4g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Laura Fyfe
Tap For Method
Ingredients
fennel bulbs
cherry tomatoes
1 pinch of caraway seeds
olive oil
Tap For Method
Recipe From
Jamie Magazine
By Laura Fyfe
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Tap For Ingredients
Method
Preheat the oven to 160°C/325°F/gas 3.
Trim and quarter the fennel bulbs, then lay in a roasting dish, scatter over the tomatoes and caraway seeds.
Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.
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Recipe From
Jamie Magazine
By Laura Fyfe
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