Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

The Martha Stewart Show, November Holiday 2007, The Martha Stewart Show, Episode 3037

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Read the full recipe after the video.

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Servings:
6
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Ingredients

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Directions

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  • Preheat oven to 350 degrees.

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  • 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.

  • 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.

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

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Reviews (4)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
12/25/2007
Tried at Christmas and found it to be great. Will use it with other meats.
Rating: Unrated
11/26/2007
Tried it--it was a different twist to a green bean casserole. The roasted fennel and onions gave it a nice flavor.
Rating: Unrated
11/15/2007
I can't wait to make this Thanksgiving!!!
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Rating: Unrated
11/15/2007
This will be on my table this Thanksgiving!