ROASTED FENNEL WITH GARLIC AND LEMON

Let’s be honest – the Viennese cuisine is not so much a summery cuisine…

…Viennese Schnitzel, Pork Roast, dumplings, creamy cakes… also if you are passionate about that the rest of the year, during the really hot summer days (in Vienna called the “Hundstage” which could be translated with “dog days”), you may want to consider a more light alternative for lunch and dinner.

Therefore, we dive into the summery arabic cuisine for now! From a working colleague of my husband, I got this nice cookbook about palestinian cuisine. – It’s so lovely! Thank you so much, Sarin, by the way!! (it’s available in German here).

I made this fennel recipe recently, because I had all of the ingredients at home. But I want to try out all of the other recipes soon!

Here is the recipe for the roasted fennel:

Ingredients

  • 3 fennel tubers
  • 2 onions cloves garlic
  • Salt to taste
  • 1 tbsp. Curry powder
  • Olive oil
  • Lemon juice (1/2 lemon)

Directions

  1. Peel and chop onions and garlic, roast with olive oil until golden brown.
  2. Wash and cut small the fennel, add to pan.
  3. Roast until soft. (Medium heat – About 20 minutes)
  4. Add salt, curry and lemon.

That’s it – enjoy your summer!

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