Yield: 4-6 servings
2 large Fennel Bulbs, cut into quarters
¼ cup Extra Virgin Olive Oil
¼ cup Butter, cubed
1 tsp This Little Goat went to Morocco
1 tsp Kosher Salt
½ cup Golden Raisins
¼ cup Toasted Pine Nuts
1 tsp Red Wine Vinegar
¼ cup Grated Parmesan
2 Tbsp Mint, torn
Preheat oven to 350 degrees
Toss fennel bulbs in olive oil, salt and Morocco Spice. Place in a baking dish and sprinkle with cubed butter. Wrap tightly in foil and bake for an hour and half.
Remove from oven and pull fennel out of juices. Add juice to a small pot with raisins and red wine vinegar. Simmer for 5 minutes until raisins plump. Add pine nuts and toss to coat.
While raisins plump, sprinkle fennel with grated parmesan and broil until golden brown.
To plate lay broiled fennel on a platter, drizzle with raisin and pine nut vin and garnish with mint.