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Roasted Fennel and Green Bean Relish

This delicious recipe for roasted fennel and green bean relish is from chef Emeril Lagasse's cookbook, "Emeril's Creole Christmas."

  • Servings: 6

Source: The Martha Stewart Show, November Holiday 2007


  • 1 large bulb fennel (about 1 pound), trimmed, and thinly sliced lengthwise
  • 2 cups thinly sliced onions
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound haricots verts


  1. Preheat oven to 350 degrees.

  2. Place fennel and onions in a roasting pan. Add olive oil, salt, and pepper; toss to coat. Transfer to oven and roast until vegetables are tender and lightly browned, about 1 1/2 hours. Let cool slightly.

  3. Meanwhile, Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add haricots verts to boiling water and cook until just tender, about 3 minutes. Using a slotted spoon, transfer haricots verts to ice water-bath to cool. Drain and set aside.

  4. Combine fennel mixture with haricots verts and transfer to a serving platter. Serve at room temperature.


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