Roasted Fennel Recipes

Fennel is one of the most nutritious vegetables, that is often neglected for its sharp and pungent flavor. It is a common misconception that fennel is best suited for Mediterranean cuisine. It can be added to salads, or can be cooked with other vegetables. However, roasted and caramelized fennel tastes great. In fact, roasting is one of the easiest ways of cooking fennel.

• Remove the stalks of the fennel bulbs, and cut them into thin slices. Two fennel bulbs will be sufficient for four servings.
• Sprinkle olive oil, salt, and pepper, and toss the fennel slices, so that they get coated with the oil and seasonings.

• Arrange the slices on a cookie sheet or a greased baking sheet. Bake the fennel slices for around 30 minutes in the oven that is preheated to 350° F.
• You have to turn the slices in between, so as to prevent burning of the vegetable.

• Once done, you may spread grated Parmesan cheese over the roasted fennel bulbs, and bake again for another five minutes.
• This time, switch off the oven as soon as you keep the dish inside, because the heat inside will be sufficient for further cooking.

• Some people blanch (this prevents discoloration of the vegetable) whole fennel bulbs in boiling water for five minutes, before roasting.
• In that case, you have to drain them properly and cut into slices. Roast the slices for 10 to 20 minutes, or till they get tender.

Fennel and potatoes make a great combination for roasting. In order to prepare this recipe, you need three large fennel bulbs and four Yukon gold potatoes. Remove the stalks, and cut the fennel bulbs into six wedges that have to be blanched in boiling water for 1 to 2 minutes.

Blanch the potatoes that are also cut into six wedges. In case of potato wedges, blanching has to be done for around 7 to 8 minutes. Once both fennel bulb and potato wedges get cool and well drained, spread them side by side in a heavy roasting pan.

Sprinkle olive oil, salt, pepper, and other seasonings over the vegetables. Bake them in the oven that is preheated to 375° F, for about 40 minutes, or till the potatoes turn golden.

Ingredients

• Fennel bulbs - 2
• Shallots - ½ (minced)
• Field greens - 12 cups
• Oranges (medium) - 4
• Orange juice - 2 tbsp.
• Lemon juice - 2 tbsp.
• Dijon mustard - 2 tbsp.
• Olive oil - 2 tbsp.
• Extra virgin olive oil - ½ cup
• Lemon zest - 1 tsp.
• Orange zest - 1 tsp.
• Sea salt (coarse) and Ground pepper - as per taste

Preparation Procedure
Cut the fennel bulbs to slices with a thickness of ¼ inch each. Mince half of a shallot and wash and dry the field greens. Peel the oranges and remove the white pith. Separate the segments and remove their membranous covering.

Heat two tablespoons of olive oil in a pan and saute the fennel slices with sea salt and pepper, till the vegetable becomes tender. In another bowl, mix mustard, lemon zest, orange zest, lemon juice, orange juice, salt and pepper, and minced shallot.

Once these ingredients combine well, add extra virgin olive oil, and blend once again. Mix all the ingredients - sauteed fennel, dressing, oranges and field greens, and toss them well before serving.

Try these recipes and enjoy the goodness of fennel.