Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roasted Fennel
8
Servings
50 minutes
Ingredients
-
4
large fennel bulbs, trimmed, halved, cored and cut lengthwise into 1-inch wedges
-
¼
Reviews
Hi Cheryl -
This is technically a companion recipe to the Fennel-Rosemary Porchetta and ran as an accompaniment to it in the magazine. Therefore the recipe wording reflects that. In order to make it on its own, you can just combine the fennel oil and salt in a clean roasting pan and continue with the recipe.
Best,
The Milk Street Team
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
The instructions begin with: "In the roasting pan used to cook the porchetta..." Perhaps this should be adjusted for this standalone recipe.