With the weekend fast approaching I wanted to share a recipe perfect for at home entertaining. Chic eats do not have to be loaded with fat and sugar. By using flavourful veggies and a couple of clever techniques, to maximise flavour and texture, you can make a very special and sophisticated veggie based dish. 

Baking lemons with veggies gives a real richness of flavour. The lemons are not meant to be eaten but simply infuse their flavour into the veggies. 

Grilling fingers of chilled polenta provides a great crunch which contrasts wonderfully with the smooth inside and the accompanying soft and sweet baked veggies. 

lemon fennel 1

Grilled Polenta Fingers
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  1. 3/4 cup polenta
  2. 3 cups hot veggie stock
  3. 2 tablespoons nutritional yeast
  4. 1/4 teaspoon garlic graduals
  5. salt and pepper
  6. oil to grease pan and brush on grill
  1. Combine all the ingredients in a saucepan and whisk over a medium/low heat for 20 minutes.
  2. Pour the cooked polenta into a lightly greased loaf pan.
  3. Allow to cool completely.
  4. Turn the solid polenta out onto a board and cut into 8 slices with a sharp knife.
  5. Lightly brush with oil and grill until crunchy on a griddle pan or in a sandwich press.
Veggies & Me https://www.veggiesandme.com/
lemon fennel 5

Lemon Baked Fennel
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  1. 1 large bulb of fennel
  2. 1 large red onion
  3. 1 unwaxed lemon
  4. 1/4 teaspoon dried mixed herbs
  5. 1 tablespoon extra virgin olive oil
  6. 2 tablespoons water
  7. salt and pepper
  8. 1/2 cups cooked cannellini beans
  1. Cut the fennel, onion and lemon into wedges and put in a baking dish.
  2. Drizzle over the oil, add the water, salt, pepper and mixed herbs then toss.
  3. Bake in a moderate oven (160degC) for 20-30min or until the fennel is soft.
  4. Remove from the oven and poor over the cooked cannellini beans.
  5. Stir and return to the oven for a couple of minutes for the beans to warm.
  6. **The baked lemon wedges are to be discarded and not eaten**
Veggies & Me https://www.veggiesandme.com/
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