Deep dive into veggie flesh that’ll get you all satiated. And, suspend disbelief.
Anise-like fennel roasted with a garlic and ginger lime sauce garnished with liquorice-like dill; Roasted Fennel with Dill and Ginger.
This dish will bust your belief that vegan food can’t be super easy to make.
- When you’ve got to going out later for the night on the town and need a quick dish that’ll get you stoked as it leads you into the night
- When you’ve got a dinner party organised and have a million and one things to do beforehand and need a dish that you can rustle up that’s the bees knees
- When you’ve got the in-laws coming and need a restaurant-type dish that’ll have them chomping at the bits
Roasted Fennel with Dill and Ginger was inspired when visiting my best friend’s sister in the heart of Wales over the Christmas festive season and using choice ingredients easily found in the pantry.
Fennel is a great winter vegetable and is in season from late Summer through winter. It’s crunchy, energising and mildly sweet. It’s crispy in texture and has an anise-like scent and flavour.
This elegant fine colourful cuisine is a perfect dinner party accompaniment. Simple, tasty and mouth-watering – all you really need.
Roasted Fennel with Dill and Ginger is vegan and paleo.
- 3 fennels, sliced centrally in two
- 4tbs coconut oil
- 1 lime-juice
- 2tbs soya sauce
- 2tbs rice mirin
- 20ml filtered water
- 2 cloves of garlic, chopped
- 1-inch ginger, chopped
- few sprigs of dill, chopped
- Preheat the oven to 180 degrees Celsius.
- Line an ovenproof dish with baking parchment and add the fennel.
- In a jug, mix together the coconut oil, lime juice, soya sauce and water. Add the garlic, ginger and dill. Combine
- Drizzle with dressing over the fennel. Cover with dish with aluminium foil. Cook for about 20 minutes in the oven.
- Serve warm.