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Recipe: Roasted Fennel Relish

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Roasted Fennel Relish
Chef Maura O’Sullivan came up with this roasted fennel condiment for the corned lamb she serves as a sandwich at Lucky Next Door and as a plate at Penny Cluse. The bright, chunky relish has great layered flavor from the anchovies, roasted garlic and hit of red pepper. It also works well as a cheese plate garnish; dolloped on top of grilled lamb, fish or chicken; tossed with pasta; or as a quick appetizer crowning toasted baguette rounds spread with soft, fresh goat cheese.
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  1. 2 medium fennel bulbs (about 11⁄2 pounds total), thinly slice cross-wise to yield about 4 cups (OK to include lower portion of stalks, also thinly sliced), fronds reserved
  2. 1 (2-ounce) tin anchovies in olive oil, finely chopped, oil reserved
  3. 1 medium head garlic, thinly sliced to yield about 1⁄4 cup
  4. 3 tablespoons olive oil
  5. 1 teaspoon coarse salt
  6. 1⁄2 teaspoon crushed red pepper flakes, plus more to taste
  7. Zest and juice from half a lemon
  8. 2 tablespoons whole-grain mustard
  9. 11⁄2 tablespoons sherry vinegar
  10. Chopped fennel fronds
  1. Preheat oven to 375 F.
  2. In a large bowl, toss sliced fennel with anchovies, garlic, olive oil, salt and crushed red pepper flakes. Spread evenly on a rimmed baking sheet or shallow roasting pan.
  3. Roast, stirring every 10 minutes, for about 20 to 25 minutes until fennel is completely soft and lightly colored.
  4. Scrape fennel back into bowl and add lemon zest and juice, mustard, vinegar and fennel fronds.
  5. Toss to combine well. Adjust seasoning to taste.
  1. Makes about 2 cups.
  2. Keeps, covered, in the refrigerator for about 1 week.
  3. Photo by Ken Burris.
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Vermont Life Magazine
Melissa Pasanen

Melissa Pasanen

Contact Melissa Pasanen at and follow her on Twitter at

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