Oven-baked fennel from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 513) by Diane Holuigue

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on November 13, 2021

    A delicate, decidedly French dish of braised fennel, cooked in the oven with carrots, onions and tomatoes. Exceptionally good, but not for those who like bold flavours. A no-fuss dish really - put in the oven and leave for an hour. What would I do differently? I'd love a splash of wine in the dish next time.

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