Baking softens the bitterness of endive and brings out the sweetness of fennel. This braised endive and fennel recipe is super-easy to make and delicious!
Serves: 6
Prep time: 5 minutes
Cook time: 45 minutes
Ingredients
- 4 heads Belgian endive (cut in half, lengthwise through the root)
- 3 bulbs fennel (cut into thin wedges)
- 1 teaspoon ghee or coconut oil
- 1-1/2 cup homemade vegetable or chicken broth
- 1/4 cup dried cranberries ((optional))
- 1/2 teaspoon sea salt
Directions
| Step 1 | |
| Preheat oven to 400F. | |
| Step 2 | |
| Coat inside of 9″x13″ roasting pan with ghee or coconut oil. | |
| Step 3 | |
| Arrange fennel and endive in pan. Cover with broth. Add salt. Sprinkle with dried cranberries. | |
| Step 4 | |
| Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the fennel is tender. | |
See Also
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