Roast fennel with orange butter
Christchurch food writer and caterer Tina Duncan serves this delicious oven-baked fennel with her Pocketed Lamb Rump.
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- Trim and cut the fennel into quarters.
- Melt butter in an ovenproof pan and add the zest of one orange, place fennel in pan, season with salt and pepper and sauté over a moderate heat until golden brown on all sides.
- Cover with a piece of baking paper and place in a moderate oven for 45 minutes or until very tender. Pour over the juice of one orange and serve.