ROASTED FENNEL AND BABY CARROTS
If you're making this entire menu in a single oven, roast the vegetables and bake the souffléed gnocchi while the lamb stands (increase the oven temperature as soon as the lamb comes out).
6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact
2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges
3 tablespoons olive oil can reduce 
3 tablespoons water
1 teaspoon fennel seeds
3/4 teaspoon salt
1/4 teaspoon black pepper
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.
Makes 6 servings.
Gourmet
April 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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