Baked Fennel with Yogurt

Baked Fennel with Yogurt is a delightful Lebanese dish that combines the sweet, anise-like flavor of fennel with a creamy yogurt sauce, creating a healthy and satisfying meal. Perfect for a light lunch or as a side dish, this recipe highlights the natural sweetness of fennel while offering a refreshing yogurt dip.

Ingredients

• Fennel bulbs - 2 medium
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Plain yogurt - 200 grams
• Fresh lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Trim the fennel bulbs by cutting off the tops and bases, and slice them into wedges.
3. In a mixing bowl, combine the sliced fennel with olive oil, salt, black pepper, ground cumin, paprika, and minced garlic. Toss to coat evenly.
4. Place the seasoned fennel wedges on a baking sheet lined with parchment paper in a single layer.
5. Bake in the preheated oven for about 25-30 minutes, or until the fennel is tender and lightly caramelized, turning halfway through.
6. While the fennel is baking, prepare the yogurt sauce by mixing the plain yogurt with fresh lemon juice, salt to taste, and chopped parsley in a bowl.
7. Once the fennel is done, remove it from the oven and let it cool slightly before serving.
8. Serve the baked fennel warm with the yogurt sauce drizzled over the top or on the side for dipping.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Fennel is rich in antioxidants and has anti-inflammatory properties, promoting overall health.
• Yogurt provides probiotics, which support gut health and improve digestion.

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