Lemony Saffron Roasted Fennel With Sunchokes, Shallots, And Herbs Recipe

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.

No additional tips available.

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

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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.

Lemony Saffron Roasted Fennel With Sunchokes, Shallots, And Herbs

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