Roasted Fennel with Leeks, Garlic and Fennel Seeds
Roasted Fennel with Leeks, Garlic and Fennel Seeds
Meaghan South
4 as a side dish
10 minutes
45 minutes
Sides
https://www.meaghansouth.com/blog/roasted-fennel-with-leeks-garlic-and-fennel-seeds
https://meaghansouthvitalityshop.com.au/blogs/news/roasted-fennel-with-leeks-garlic-and-fennel-seeds
This is a delicious recipe on the Bio-Alai Protocol as it's protocol-friendly, easy and delicious. Fennel and fennel seeds are very supportive for digestion, good if you're feeling bloated and manganese supports your metabolism and blood sugar regulation. Leeks are gentler on the gut than onions and just be mindful if you can tolerate garlic. An ideal companion to this dish is some tray-baked snapper and roasted sweet potato. On the protocol, I love putting everything in the oven and letting it do the hard work.
Ingredients
- 1 large or 2 average size fresh fennel
- 2 leeks
- 4 garlic cloves, whole with skins on
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 cup vegetable stock (1 teaspoon Vegetable Urban Forager stock paste in water, or chicken broth)
- Salt and pepper, to taste
Directions
- Preheat the oven to 180 degrees.
- Top and tail the fennel and cut into at least 8 segments (orange segment shaped). Reserve some of the green leaves.
- Top and tail the leeks and cut into quarters, cutting across not along the leek.
- Toss the fennel segments, leek, garlic, olive oil and fennel seeds in a baking dish. Add stock.
- Bake for 45 minutes, regularly checking the stock level and tossing the vegetables. When the vegetables are golden and soft and the moisture has been absorbed, it's ready.
- Season with salt and pepper (be mindful if using a shop-bought stock as they can be salty).
- Sprinkle with leftover fennel leaves and serve.