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Lemony Saffron Roasted Fennel with Sunchokes, Shallots, and Herbs
FOOD5213Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 fennel bulb (loosely chopped into 8-12 long pieces, 1/4 cup fronds reserved)
- 4 jerusalem artichokes (small, sunchokes, peeled and cut into 4 equal half moon slices)
- 4 shallots (Large, cut lengthwise into 4-6 pieces, similar to fennel pieces)
- 7 garlic cloves (unpeeled)
- 1 lemon (sliced into thin rounds)
- 2 preserved lemons (small, coarsely sliced)
- 1/4 cup olive oil (good)
- 1 Tbsp. butter
- 1 tsp. fresh herbs (combination of any, tarragon, thyme, rosemary, marjoram)
- 1 tsp. fresh parsley (chopped)
- 1/4 tsp. saffron threads
- 1/2 tsp. Maldon sea salt (or kosher salt to taste.)
- 1/2 tsp. ground black pepper (freshly, or grains of paradise)
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