Lemony Saffron Roasted Fennel With Sunchokes, Shall

Name: Lemony Saffron Roasted Fennel With Sunchokes, Shallots, And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Fennel (bulb loosely chopped into 8-12 long pieces, 1/4 cup fronds reserved); 3-4 small Jerusalem artichokes (sunchokes), peeled and cut into 4 equal half moon slices; 4 Large shallots (cut lengthwise into 4-6 pieces, similar to fennel pieces); 5-7 garlic cloves, unpeeled; 1 lemon, sliced into thin rounds; 2 small preserved lemons, coarsely sliced; 1/4 cup good olive oil; 1 tablespoon butter; 1 teaspoon combination of any fresh herbs--tarragon, thyme, rosemary, marjoram; 1 teaspoon fresh parsley, chopped; 1/4 teaspoon saffron threads; 1/2 teaspoon maldon sea salt, or kosher salt to taste.; 1/2 teaspoon freshly ground black pepper or grains of paradise

Servings: persons

1 Fennel (bulb loosely chopped into 8-12 long pieces, 1/4 cup fronds reserved)
3-4 small Jerusalem artichokes (sunchokes), peeled and cut into 4 equal half moon slices
4 Large shallots (cut lengthwise into 4-6 pieces, similar to fennel pieces)
5-7 garlic cloves, unpeeled
1 lemon, sliced into thin rounds
2 small preserved lemons, coarsely sliced
1/4 cup good olive oil
1 tablespoon butter
1 teaspoon combination of any fresh herbs--tarragon, thyme, rosemary, marjoram
1 teaspoon fresh parsley, chopped
1/4 teaspoon saffron threads
1/2 teaspoon maldon sea salt, or kosher salt to taste.
1/2 teaspoon freshly ground black pepper or grains of paradise

1
Preheat oven to 475 degrees F.
2
Place sunchokes in a pot of cold water, and heat until boiling. Cook for 4-6 minutes, until sunchokes are tender but not mushy. Drain and plunge into bowl of ice water to inhibit further cooking.
3
While sunchokes are cooking on the stove, combine all other ingredients except butter, fennel frond, and parsley in a large bowl. Add cooled sunchokes, and combine well.
4
Pour all ingredients into a large ceramic or glass baking dish (11x13 is good). Distribute dabs of butter on top. Roast for 25-30 minutes.
5
After around 30 minutes, vegetables should be glistening and golden, and the bottom of the pan should be pooling with saffron-infused oil. Remove from oven and cover with foil, and roast another 15 minutes, or until shallots are well caramelized.
6
To serve: Spoon all vegetables onto a platter or serving plate. Chop up 1 tablespoon of fennel fronds, and add to the saffron and lemon-infused oil left in the roasting pan, swirling to coat. Pour fennel frond-oil mixture over the vegetables. Garnish with fresh parsley, and serve.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Fennel (bulb loosely chopped into 8-12 long pieces, 1/4 cup fronds reserved), 3-4 small Jerusalem artichokes (sunchokes), peeled and cut into 4 equal half moon slices, 4 Large shallots (cut lengthwise into 4-6 pieces, similar to fennel pieces), 5-7 garlic cloves, unpeeled, and more.

Yes, Lemony Saffron Roasted Fennel With Sunchokes, Shallots, And Herbs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Saffron Roasted Fennel With Sunchokes, Shallots, And Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions