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| Here's what it looks like at the store - if you want to try it out and have no idea what you are looking for! |
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| Out of the oven and ready to eat. I'm on a perpetual hunt for new veggies to try now that we aren't eating our usual side dish of white potatoes/rice/pasta . A lady at superstore told me I should try roasted fennel so I decided to go for it. I've never eaten fennel in my life and had no idea what it looked like. I bought a bunch at extra foods (the cashier did not know the code - he was a scary dude - I hated to set him off). It has a bit of a sweetness to it and a slight licorice flavour (Uncle Tom this would go great with your black licorice candies and Zambuca). Hubby wished he had some Zambuca to wash it down but I enjoyed it and would make it again if Hubby will agree to eat it. Oven Roasted Fennel 1 bunch fennel 2 tbsp olive oil fine sea salt - to taste ground black pepper - to taste Preheat oven to 375 degrees. Slice fennel into quarters. I sliced off the top and bottom and then cut down the middle. I then quartered it. Eat the bulb not the stalk (I think). Place in a casserole dish and drizzle with olive oil and sprinkle with salt/pepper. Mix to cover. Roast in oven for about 40 minutes (until tender), turning occasionally. Easy. Done! |
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