272.Baked fennel : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serves 4

2 fennel bulbs

salt and pepper

1/2 small lemon, thinly sliced


1 oz chopped hazelnuts, toasted lightly

fresh herbs (chives, basil, oregano)


  • Trim and thickly slice the fennel bulbs. Place in boiling water and add lemon and seasoning.

  • Simmer for 15 - 20 minutes until tender.

  • Drain and serve, sprinkled with butter, chopped nuts and herbs.