Cart 0
  • Roasted Fennel with Olive Tapenade by Chef Tyler Florence
 
  • Roasted Fennel with Olive Tapenade by Chef Tyler Florence
 

Roasted Fennel with Olive Tapenade by Chef Tyler Florence

Roasted Fennel with Olive Tapenade by Chef Tyler Florence
0.0
0.00Roasted Fennel with Olive Tapenade by Chef Tyler Florence
|
  • Difficulty3/5
  • Prep time15 mins
  • Cook time60 mins
  • Serves4 - 6
  • HardwoodOak

Roasted fennel is sweet, savory, and soul-satisfying. The perfect complement to any meat, especially poultry, Chef Tyler Florence elevates this recipe with the addition of the tart and savory olive tapenade.

Ingredients

  • 4 fennel bulbs with tops
  • 1/4 cup extra virgin olive oil
  • 2 cups green olives, pitted
  • 3 garlic cloves, peeled
  • 1 tsp dried red pepper flakes
  • 1/4 cup flat leaf parsley, chopped
  • 1/4 cup tarragon, chopped
  • 2 tbsp capers, chopped and drained
  • 1 tbsp red wine vinegar
  • 3 oz feta cheese, crumbled
  • 1 cup fresh mint leaves, torn
  • kosher salt and ground black pepper, to taste
  • 4 fennel bulbs with tops
  • 1/4 cup extra virgin olive oil
  • 2 cups green olives, pitted
  • 3 garlic cloves, peeled
  • 1 tsp dried red pepper flakes
  • 1/4 cup flat leaf parsley, chopped
  • 1/4 cup tarragon, chopped
  • 2 tbsp capers, chopped and drained
  • 1 tbsp red wine vinegar
  • 3 oz feta cheese, crumbled
  • 1 cup fresh mint leaves, torn
  • kosher salt and ground black pepper, to taste

Preparation

When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and let preheat for 10-15 minutes.

Discard the fennel stalks, reserving the fronds for garnish.

Halve the bulbs lengthwise and rub with olive oil, salt, and pepper. Place cut side down on the grill, close the lid and roast until soft and caramelized (about 1 hour).

To make the olive tapenade: Combine the green olives, garlic, red pepper flakes, parsley, tarragon, capers, vinegar, and 3 tablespoons of olive oil in a food processor and pulse until chunky.

To serve, spread the tapenade on a platter and arrange the roasted fennel on top. Sprinkle the feta cheese, mint leaves and fennel fronds over all. Enjoy!

We were honored to partner with the talented Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind. Stay tuned for more from our recipe collaboration with Chef Tyler Florence.

See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time60 mins
  • Serves4 - 6
  • HardwoodOak

Live Chat - Offline

Visit Traeger:

Sorry About That...

Nobody is online right now.
Please email info@traegergrills.com
with any immediate concerns.