28 Jun 2013

My Two favorite things to do with Fennel

I love fennel. It may be my

28 Jun 2013

photo by Nick Saltmarsh

I love fennel. It may be my favorite vegetable. In Israel I grew up eating it whole and raw like an apple. Over the years however, I have discovered two wonderful things to do with it:

Shaved Fennel Salad

Bulbs of fennel- washed and with stalks trimmed

Pine nuts

Fresh flat leaf parsley

Fresh lemon

High quality Extra Virgin Olive Oil

Sea salt

Shave, or slice the fennel very thin crosswise. Toast the pine nuts until they are light brown. Chop the parsley coarsely.

Season the fennel with fresh lemon juice and olive oil. Sprinkle with salt.

Sprinkle on parsley.

Sprinkle on pine nuts.

Serve with fish, chicken, veggie meat or as an appetizer.

 

Caramelized Fennel

Fennel bulbs- washed and with stalks trimmed

Parmesan cheese

Olive oil

Slice fennel crosswise  into 1-2 inch thick slices.

Drizzle with olive oil.

Roast at 450 for half an hour.

Remove from oven and sprinkle with parmesan cheese.

Continue roasting until the fennel is browned and very soft with a crust of cheese on top. Try and distribute them equitably.

 

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