Lemony saffron roasted fennel with sunchokes, shallots, and herbs
Roast
Roasting
My favorite new cookbook is Ottolenghi's Jerusalem, and inside is one of the most delicious recipes I've ever made with chicken: Roasted Chicken with Jerusalem Artichoke and Lemon. The flavors of roasted shallot, garlic, lemon, and chicken complement each other perfectly, and the Jerusalem Artichokes soak up all the lemony flavor. I decided one night to replace chicken with fennel and adapt the recipe slightly to make it vegetarian, and the results were absolutely delectable. Instead of marinating the ingredients for hours in the fridge, I toss them together and roast them immediately. I also use preserved lemons in addition to fresh lemon, and whole unpeeled garlic instead of slices, for this dish. The lemon, saffron, and fennel are just gorgeous together: the fennel caramelizes and takes on a beautiful golden color as it roasts, while all the flavors work to deepen one another in a seemingly never-ending interplay of delicious flavors and textures. The most wonderful part of this dish is that the oil that pools on the bottom of the pan is infused with all the flavors, and can simply be poured over the vegetables to make them sing even more beautifully. I served this with some lemony farro risotto I whipped up, it was just amazing. <br />Note: both the fresh roasted lemon slices and the preserved lemons are fully edible in this dish.
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