Baked Fennel with Tahini Sauce
This recipe is very easy to make and full of flavor. To save time, you can buy tomato sauce from the store instead of making your own— or make ahe An easy side dish for any occasion, I felt that it was particularly suited to an ‘alternative Thanksgiving’ feast, for when the traditional flavors are just not cutting it. The fresh taste of fennel compliments the creaminess of tahini so well, it is as if they were made to go together.
2 medium-sized fennels
2 tablespoons olive oil
Salt and pepper
Tomato sauce (recipe link)
Tahini sauce (recipe below)
Pickled shallots for garnish (recipe link)
Yields: serving for 2
Prep time: 20 minutes
Cook Time: 25-30 minutes
Preheat oven 400°F.
Wash the fennel bulbs, remove the outer tough layers and cut in half.
Place on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Bake for 25-30 minuets until tender and browned.
Make the tahini sauce (recipe below). Set aside.
In a platter, spoon the warmed the tomato sauce.
Top with the cooked fennel.
Add the tahini sauce and garnish with pickled shallots.
2/3 cup tahini paste (link to product)
1 garlic clove
6 tablespoons lemon juice
1 tablespoon parsley
3-6 tablespoons iced water
In a blender or a food processor, place all the ingredients except for water.
Blend until comes together into a nice paste.
Slowly add the iced water one tablespoon at a time until you achieve a nice, thick mixture.