This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Roasted Fennel with Rosemary
Roasting brings out the natural sweetness of fresh fennel, but it also mellows its characteristic flavor. To keep the flavor bold and true, we season it with ground fennel seed. A splash of white wine and a pinch of red pepper flakes enhance the dish. Pair with roasted meats or poultry, seared steaks or chops, or sautéed chicken breast.
medium fennel bulbs (about 2¾ pounds), trimmed, halved, cored and cut lengthwise into 1-inch wedges
tablespoons extra-virgin olive oil
01Heat the oven to 475°F with a rack in the middle position. In a large bowl, toss together the fennel wedges, oil, ground fennel, 1 teaspoon salt and ¼ teaspoon pepper. Transfer in an even layer to a stovetop-safe large roasting pan. Roast until browned and a knife inserted into the largest piece meets no resistance, 30 to 35 minutes, stirring once halfway through.
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