Date: Fri, 19 Sep 1997 13:13:23 +1000
From: firstname.lastname@example.org (Laura Barwick)
Fresh crispy anise scented fennel bulbs and other spring vegetables are at
their peak here at the moment and are really cheap at the local markets.
Adapted to list requirements from:J Rosso 1993 Great Good Food, London:
Weidenfeld and Nicholson.
Roasted Fennel and Onions*
3 med onions, peeled and cut into wedges
2 fennel bulbs, cut into wedges with fronds reserved
2 tbsp balsamic vinegar
Freshly ground pepper
1 tbsp brown sugar
Preheat oven to 400F. Chop 1/4 cup fronds. Cut veggies. Put sugar,
vinegar and vegiges into a baking dish and toss well to coat. Bake for 1
hour uncoverd tossing occasionally till tender and weel roasted. Sprinkle
with fronds and serve.