Roasted Fennel with Pecorino and Carrots
Originally conceived of as a side dish to an Easter meal, this recipe calls for a warm topping of Herbes de Provence and pecorino cheese before baking.
Source: Buff Chickpea
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Credit: Buff Chickpea
FROM THE
RECIPE:
I love what the roasting process does to vegetables, especially fennel. The subtleties it brings to the sometimes potent anise flavor is delicious. Playing off the sweetness of the carrots, these two are a match made in heaven. Crusted to a golden brown, the salty pecorino adds yet another layer of depth. Sprinkling the top with kelly green fronds give this dish quite the appeal for such an easy side.
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