Experience the delicate and aromatic flavors of our Tarragon Anise Fennel. This dish combines the sweet and slightly spicy notes of fennel with the citrusy brightness of lemon and the distinct anise flavor of tarragon. Perfect as a side dish, it complements a variety of main courses or can stand alone as a light, flavorful starter.

Table of Contents

Why You’ll Love This Tarragon Anise Fennel

Flavorful: The combination of tarragon, fennel, and lemon creates a unique, aromatic dish.
Versatile: Perfect as a side dish or a light starter.
Healthy: Packed with vitamins and nutrients from fresh ingredients.
Simple: Easy to prepare with straightforward steps.

Ingredients You’ll Need

3 medium fennel bulbs, trimmed and quartered
1 lemon, zested and juiced
2 tbsp fresh tarragon, chopped
2 tbsp olive oil
Salt and pepper to taste
1/2 cup vegetable broth
1 garlic clove, minced
Optional: 1 tsp anise seeds for extra anise flavor

Instructions

Prepare the Fennel: Preheat your oven to 375°F (190°C). Trim the fennel bulbs, remove the outer layer if tough, and cut them into quarters.
Season: In a baking dish, toss the fennel quarters with olive oil, minced garlic, lemon zest, and juice. Sprinkle with salt, pepper, and optional anise seeds.
Add Broth: Pour the vegetable broth into the baking dish around the fennel.
Roast: Cover the dish with aluminum foil and roast in the preheated oven for 30 minutes.
Uncover: Remove the foil and continue roasting for another 15-20 minutes until the fennel is tender and caramelized.
Finish: Sprinkle with fresh tarragon before serving.

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Serving Suggestions

Side Dish: Pair with roasted chicken, grilled fish, or a hearty grain dish.
Light Meal: Serve over a bed of mixed greens or with crusty bread.
Variations: Add cherry tomatoes or olives for extra flavor and color.

How to Store Tarragon Anise Fennel

Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a preheated oven at 350°F (175°C) or in the microwave until heated through.
Freeze: Although best fresh, you can freeze the roasted fennel in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Additional Tips

Substitutions: Use dill or basil if tarragon is unavailable.
Troubleshooting: If fennel is not caramelizing, increase the oven temperature slightly or roast longer uncovered.
Enhancements: Add a splash of white wine to the broth for an extra layer of flavor.

Tarragon Anise Fennel

Recipe by Rose HernandezCourse: Side DishCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

3 medium fennel bulbs, trimmed and quartered
1 lemon, zested and juiced
2 tbsp fresh tarragon, chopped
2 tbsp olive oil
Salt and pepper to taste
1/2 cup vegetable broth
1 garlic clove, minced
Optional: 1 tsp anise seeds

Directions

Preheat oven to 375°F (190°C).
Trim and quarter fennel bulbs.
Toss fennel with olive oil, garlic, lemon zest, and juice. Season with salt, pepper, and anise seeds.
Add vegetable broth to the baking dish.
Cover with foil and roast for 30 minutes.
Remove foil and roast for another 15-20 minutes.
Garnish with fresh tarragon before serving.