Recipes

Roast fennel

FENNEL
Parts used: The fruit. The herb and fresh bulb can be cooked

Culinary Uses
Use the leaves with pork, veal and fish, They are also good in fish stock, sauces and stuffings, and in mayonnaise, flavored butters and salad dressings. The dried stalks are placed under grilled or barbecued fish.

Roasted Fennel
2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced Olive oil
Balsamic vinegar

Serves 4.
1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Roasted Potatoes, Carrots, and Fennel

55 min 10 min prep
An easy roasted vegetable dish.
6 small potatoes, scrubbed and sliced thinly (peel if desired)2 cups sliced carrots (or halved baby carrots)
1 fennel bulb, washed, trimmed and cut into about finch pieces
2 tablespoons butter, melted
1-2 tablespoon olive oil
1/4-1/2 teaspoon salt1/4 teaspoon black pepper

1. Preheat oven to 425.

2. In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.

3. Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender

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