FENNEL DIP RECIPE RECIPES

Steps:

• 1. Preheat oven to 400*F. 2. Drizzle 2 tablespoons extra virgin olive oil over 2 small fennel bulbs, thinly sliced, and spread out on a pan. 3. Throw in 2 garlic cloves, still in skin. 4. Sprinkle with salt and pepper. 5. Remove from oven when nice and golden brown. 6. Let cool, then squeeze the roasted garlic out of their skins. 7. Heat another tablespoon of olive oil in a frying pan or small saucepan, add 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, and the roasted garlic, and cook until fragrant. 8. Put roasted fennel and garlic-rosemary oil into the food processor and puree until smooth. 9. Season with salt and pepper to taste, and stir in 1 tablespoon lemon juice, 1 tablespoon mayonnaise and 1/4 cup finely grated Parmesan cheese (optional for dairy meals). 10. Place in a 3-cup baking dish, sprinkle with 2 tablespoons coarse bread crumbs and bake until it is hot in the center and bread crumbs are golden, about fifteen minutes. Serve hot. As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2014 Subscribe Now

Steps:

• Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
• Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.