Recipe from
Martha Stewart Everyday Food
Husband-Tested in Alice's Kitchen
Husband-Tested in Alice's Kitchen
Serves 4
The Lost River Market & Deli carries
lovely fennel bulbs in its produce section. If you've never eaten fennel, you
are in for a treat. It's a perfect side for fish or chicken. This recipe is one
of many ways you can prepare fennel including these Husband-Tested Recipes.
2 medium
fennel bulbs (8 ounces each)
1 Tablespoon
olive oil
Coarse salt
and ground pepper
Preheat oven
to 425 degrees. Trim fennel bulbs by cutting off the green stems from the
bulbs. Halve bulbs lengthwise and remove the tough cores; slice lengthwise into
1/2-inch-thick pieces.
On a rimmed
baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning
once, until browned, 25 to 30 minutes.
Note: fennel [FEHN-uhl] This aromatic plant, with pale green, celery-like
stems and bright green, feathery foliage has a broad, bulbous base that's
treated like a vegetable. Both the base and stems can be eaten raw in salads or
cooked in a variety of methods such as braising, sautéing or in soups. The
fragrant, graceful greenery can be used as a garnish or snipped like dill and
used for a last-minute flavor enhancer. This type of fennel is often mislabeled
"sweet anise," causing those who don't like the flavor of licorice to
avoid it. The flavor of fennel, however, is sweeter and more delicate than
anise and, when cooked, becomes even lighter and more elusive than in its raw
state.
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