Fennel à la Grecque

Fennel à la Grecque

Fennel à la Grecque

Yield: Serves 4-6


½ tsp. fennel seeds
¼ tsp. coriander seeds
¼ tsp. peppercorns
1 ½ lb. fennel bulbs, quartered , or cut to even 2 inch chunks
2 garlic cloves, crushed
1 shallot, sliced
1 lemon, rind grated and then juiced
3 bay leaves
5 thyme sprigs
¾ cup white wine
¼ cup Champagne vinegar
¼ cup olive oil
Kosher salt


Oven Temperature: 500-530 degrees

Flame Height: 3

Toast the fennel, coriander and peppercorns in a cazuela or shallow casserole dish.  Add remaining ingredients and cover with foil.  Cook in the center of the oven for 20-30 minutes, rotating halfway through.

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