Caramelized Fennel with Date Puree

Caramelized Roasted Fennel with Date Puree

1 fennel bulb sliced very thin on a mandolin
2 tablespoons of olive oil
salt and pepper to taste

1 cup dried dates pitted
1 cup water
dash of salt

1 Roma tomato cut up in bite sized pieces
1 tablespoon balsamic vinegar
salt and pepper to taste

forgot to take photo of the date puree
there it is on the left top

Remove stems and tough bottom root and core fennel. Reserve some of the fennel frond greenery for a garnish. Slice fennel into quarters and slice very thin on a mandolin. Toss with olive oil, salt and pepper and place in an oven proof dish. Bake at 400 F for 20 to 30 minutes stirring once or twice to prevent burning.

Pit one cup of dried dates and place in a saucepan with one cup of water. Bring to a boil and turn off heat and let cool naturally. Whirl date mixture in a blender till you make a puree. Add salt and pepper to taste.

Cut Roma tomato into quarters and then bite sized pieces. Toss in balsamic vinegar with salt and pepper to taste and set aside to marinate while fennel is roasting.

Let fennel cool slightly, then drizzle with date puree. Garnish with balsamic tomatoes and top with fennel fronds and serve warm or room temperature.