Roasted Fennel

When it comes to fennel, and it often does in my house, I am a braiser. But when in a hurry, as I am, say, at this very moment, I go for the one cooking technique that can make even the laziest (or most harried) kitchen folk look like they are Juliaesque goddesses.

Roast those suckers. Six quick chops to take off the greens and the tip of the bulb and quarter them. Into a mixing bowl they go. You can throw in any extras you like, Greek olives perhaps, or artichoke hearts, or, as I did on this day, peeled and slightly crushed garlic cloves. Toss with olive oil, a squeeze of lemon and salt (preferably good salt) and pepper.

Spread out over flat pan so they don't steam.

In to the oven at 375 degrees for about 30 minutes. Check it every now and again and turn so the pieces brown evenly. Cook until everything is nice and soft and yummy.

The only way you can go wrong here is to undercook it, then the fennel will still be tough and the taste will still be that very strong licorice flavor not the softer, creamy yumminess that happens when it is fully cooked. Same goes for the garlic cloves.