Roasted Fennel With Blue Cheese and Chestnuts Recipe
Serve roasted fennel with apple chutney to really release the vegetable’s flavors.
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Ingredients
- 2 fennel bulbs, plus the green fronds
- 50g (2oz) butter, melted
- 100ml (3 1/2 fl oz) white wine
- 150g (5oz) chestnuts
- salt
- freshly ground black pepper
- 175g (6oz) blue cheese, crumbled
- 2 apples
- 1 tablespoon sugar
- 1 tablespoon Calvados
- 1 tablespoon raisins
- 1 tablespoon cider vinegar
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