Tuesday, August 28, 2012

Roasted Fennel

Recipe from Martha Stewart Everyday Food 
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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