Roasted Fennel w/ Spinach Pistachio Sauce Recipe

Author: Kali Star

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Roasted Fennel w/ Spinach Pistachio Sauce

Ingredients

• 1 Large Fennel Bulb
• Avocado Oil
• Chili Flakes
• Lemon Rind
• Parsley
• Hemp Seeds
• Olive Oil
• Garlic

The Sauce

• ½ Lb Spinach
• 2 Lemons
• ½ Cup Pistachios
• ¼ Cup Olive Oil
• ½ Tsp Sea Salt

Instructions

1. Preheat the oven to 400 degrees. Slice bulbs of fennel in quarters and then cut each piece in half again. To keep the pieces in together, only slice a very thin slice off the bottom of the bulb, to keep it clean but still in tact.
2. Brush a thin layer of avocado oil around the pieces of fennel, and lay them out on a baking dish. Sprinkle a little sea salt, black pepper, and chili flakes on top. About 2 pinches of chili flakes should be enough.
3. Roast the fennel for about 30 minutes.
4. Sauté a little bit of chopped garlic, and place it in a little bowl.
5. Meanwhile, blend the sauce ingredients. Shave as much lemon rind as you can from both of them lemons and set it aside. Then juice each lemon and add it to the blender with the other sauce ingredients. Blend until smooth.
6. Plate the sauce first, and add the fennel.
7. Chop some parsley into very little bits, and add it to a little bowl with the crispy garlic bits. Drizzle a little olive oil and a spoonful of hemp seeds. Mix and top it off with the fennel, and lemon rind.

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