We have had several requests for fennel lately. Fennel consists of a white or pale green bulb with stalks. The stalks have leaves near which flowers grow that produce fennel seeds. The bulb, stalk, leaves, and seeds are all edible and are commonly used in Mediterranean dishes as well as Indian and Middle Eastern dishes. The fennel bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. The seeds are used as a spice and are sometimes confused with anise as they are similar in taste and appearance. Fennel is high in Vitamin C, potassium, and dietary fiber, and it is also thought to be a good antioxidant. Saute´ fennel with onions for a delightful side dish, or pair fennel with salmon for a perfect combination.
Roasted Fennel Recipe
- 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
- Olive oil
- Balsamic vinegar
1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.