Roasted Fennel with Dill and Ginger

by Edward Daniel
Caption of Roasted Fennel with Dill and Ginger. Image by Edward Daniel (c).

This elegant fine colourful cuisine is a perfect dinner party accompaniment. Simple, tasty and mouthwatering – all you really need.

Caption of Roasted Fennel with Dill and Ginger. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 fennel, sliced centrally in two
  • 4tbs coconut oil
  • 1 lime-juice
  • 2tsb soya sauce
  • 20ml filtered water
  • 2 cloves of garlic, chopped
  • 1-inch ginger, chopped
  • few sprigs of dill, chopped

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Line an ovenproof dish with baking parchment and add the fennel.
  3. In a jug, mix together the coconut oil, lime juice, soya sauce and water. Add the garlic, ginger and dill. Combine
  4. Drizzle with dressing over the fennel. Cover with dish with aluminum foil. Cook for about 20 minutes in the oven.
  5. Serve warm.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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