Roasted Fennel

Low in calories but high in nutrients like dietary fiber, potassium, and vitamin C, fennel is an underutilized veggie in the kitchen. Every part of it is edible, from the bulb to the flowers and seeds, plus it can be enjoyed raw or cooked. While the entire plant is edible, most recipes call for use of the bulb. Known for the aromatic liquorish-like flavor of its seeds, the bulb actually has a much more mellow flavor. When raw, it has a crisp texture similar to celery and a fresh, subtle licorice flavor. It caramelizes as it cooks, taking on a sweeter flavor and tender texture.

We love experimenting with fennel - whether it’s raw or cooked - and discovering the vibrant freshness it adds to each dish.

Yield

2

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

Print

With ImageWithout Image

ROASTED FENNEL

Fennel wedges caramelize in the oven, taking on an irresistible sweet and savory flavor.

Ingredients

• 1 fennel bulb, fronds removed and cut into wedges
• 1808 Olive Oil for drizzling
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the fennel wedges with olive oil, salt, and pepper, and spread evenly onto the baking sheet.
3. Roast 25 to 35 minutes or until the fennel wedges are tender on the inside and browned around the edges.

Notes:

Roasted fennel is a great on its own or as an addition to salads, soups, and more!

Source: loveandlemons.com

––––––

FAVORITE RECIPES FROM OUR FARM TO YOUR TABLE

yankeestreetfarm.com