Roast Fennel and Tomatoes

[Guest guest]

Roast Fennel and Tomatoes

 

 

three 350 g (12 oz) each fennel bulbs

1 cup chicken-style -OR- vegetable stock

1 lemon, juiced

2 garlic cloves, crushed

500 g (17 1/2 oz) mini roma -OR- cherry tomatoes

2 teaspoons extra-virgin olive oil

75 g (2 1/2 oz) vegan parmesan cheese, shaved

 

 

1. Preheat oven to 200 C (390 F).

 

2. Trim and discard fennel bases and tops, leaving 5 cm (2 " ) of the

stems attached. Cut bulbs lengthways into 4 cm (1 1/4 " ) thick wedges.

 

3. Place fennel in a large, heavy-based roasting pan. Pour stock and 2

tablespoons lemon juice over fennel. Sprinkle with garlic. Season

with salt and pepper. Roast, turning occasionally, for 30 to 35

minutes or until almost tender.

 

4. Add tomatoes to roasting pan. Toss gently. Roast for a further 10

to 12 minutes or until tomatoes are just tender. Transfer to a serving

plate. Drizzle with oil and sprinkle with parmesan. Serve.

 

 

Serves 6.