Fennel bulbs baked directly in the embers with olive oil, salt, and pepper until tender and lightly charred.
Ingredients
Trimmed, fronds reserved
to taste
to taste
Health Notes
Fennel is a good source of fibre and vitamin C.
Never miss a recipe
smokeandsoil.com/recipes/fire-baked-fennel-with-olive-oil
by L Field
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the Fennel
Notes
Seasonal Variations
Nutrition (per serving, estimate)
150
kcal
3g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A simple, fresh butter sauce combining garlic and parsley, perfect for adding flavour to grilled fish and vegetables.
Wash and trim the fennel bulbs, removing any tough outer layers. Slice them in half lengthways. Reserve any leafy fronds for garnish.
Wrap and Season
Tear off two large sheets of heavy-duty foil. Place a fennel half on each, cut-side up. Drizzle generously with olive oil and season well with salt and pepper. Wrap the foil tightly to create sealed parcels.
Cook in the Embers
Place the foil parcels directly onto the hot embers. Cook for 20-25 minutes, turning once, until the fennel is completely tender when pierced with a knife. The foil may blacken, but the fennel inside will be steaming perfectly.
Serve
Carefully remove the parcels from the fire. Open them up (watch out for steam) and serve the fennel hot, garnished with the reserved fronds.
Health Notes
Fennel is a good source of fibre and vitamin C.
Per serving (estimate)
150
kcal
3g
protein
15g
carbs
10g
fat
