Fennel Tapenade

Author Kali Star

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

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Fennel Tapenade

This dip is one of my favorite ways to introduce really tasty fennel recipes to people, even if they aren't a fan of it at first. It is delicious!

Ingredients

• 1 Fennel Bulb
• 1/2 a lemon
• olive oil
• chili flakes or pepper
• salt and blk pepper

Instructions

1. Cut the fennel bulb into quarters, brush the fennel with olive oil, and roast it at 400 degrees. It could take as long as 40 minutes until it's ready, but check on it in 20 minutes. You want it to be cooked through and have crispy edges.
2. In a food processor pulse the fennel, with fresh lemon juice, adding salt and pepper to taste. You can either add a little bit of chili flakes, paprika, or roast an Anaheim pepper with the fennel, and add that. I love the Anaheim pepper, but when it isn't in season, I use chili flakes.

Notes

You can also add 2 or 3 cloves of garlic while you're roasting the fennel, and pulse the garlic with the fennel.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #fenneltapenade