I usually roast fennel with other vegetables to accompany chicken or turkey, but tried this the other night and it was delicious. The fennel retains more of its sharpness than with roasting or other longer cooking methods.
Ingredients:
Fennel bulbs, cut into wedges
Balsamic vinegar
Extra virgin olive oil
Kosher salt
Pepper
Directions:
Ingredients:Fennel bulbs, cut into wedges
Balsamic vinegar
Extra virgin olive oil
Kosher salt
Pepper
Directions:
- Blanche the fennel wedges (Bring a pot of water to a rapid boil. Add the fennel wedges to the boiling water for 1 - 2 minutes; remove the fennel and place in a bowl of cold water to stop the cooking).
- Place the fennel on a preheated grill for 2-3 minutes; turn wedges to grill all sides.
- Remove fennel from the grill and arrange in a single layer on a dish or cookie sheet. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper to taste.
If you really like fennel, we've also tried it raw in an orange and fennel salad which was also quite delicious.
I always save and freeze the fennel tops (the green stalks in the top of the picture) to use in a bouquet garni for soups and stocks.
1 comment:
I *love* that you spell out *exactly* how to blanche fennel for people like me who suffer from fixed functionality and who might not realize that it's the same process as for any other vegetable, like broccoli. :) *HUG*
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