6 fennel bulbs 2 to 4 tbsp olive oil
3 large red onions sea salt to taste
Preheat oven to 375oF.
Slice the stalks off the fennel and
remove the outer layer if it looks old and brown. Wash the fennel
well and then quarter it lengthwise and trim out the core. Cut each
quarter into halves or thirds, lengthwise.
Peel the onions and cut them into wedges similar in size to the
fennel wedges. Combine the vegetables in a large bowl and coat with
olive oil and sea salt.
Spread the vegetables in
a large roasting pan. Roast for 45 to 60 minutes, stirring every 15
minutes. When the vegetables are ready they should be tender and
well browned in spots.
Serve hot.
This free fennel and onions recipe is one of
many recipes by Monica Levin. For more recipes purchase one
of
Monica's books from this web site!
Monica Levin is a Holistic Nutritionist and Certified Reconnective
Healing Practitioner.
The information provided on this web site is not intended to treat,
diagnose, cure or prevent any disease. All information provided is
for educational purposes and for general health and well being.
