ROASTED FENNEL WITH RAISINS, WALNUTS, AND PARSLEY
Steps:
- Preheat the oven to 450°F.
- Slice the fennel into 1/2-inch-thick wedges, making sure to leave the bolster intact so that the fennel pieces stay together. Place the wedges in a 9 × 13-inch baking dish. Drizzle with 2 tablespoons of the olive oil and 1 teaspoon of the salt. Add 1 cup water.
- Roast until the fennel is soft and fully cooked through, the edges are slightly brown, and the water is completely evaporated, about 40 minutes.
- While the fennel is roasting, combine the walnuts, raisins, parsley, the remaining 2 tablespoons olive oil and 1 teaspoon salt, and a squeeze of lemon juice in a small bowl and mix well. Make sure that the raisins are well coated with olive oil and not clumped together.
- Remove the fennel from the oven and arrange on a large serving platter. Top with the raisin mixture and serve.
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