Do you get in a rut when making vegetables with dinner, often eating the same old, same old over and over again mainly because it’s easy and takes less brainpower than thinking of something new? Maybe it’s steamed broccoli, roasted asparagus, a bagged green salad tossed with bottled dressing.
Well how about trying something a little different that barely takes any effort at all? Something that is high in Vitamin C, fiber, folate, antioxidants and potassium!!
It’s time to try FENNEL, the forgotten vegetable. Fennel is so fantastic roasted in the oven that once you try it, it will earn a place in your weekly rotation. Because you will love the soft yet crispy, rich, brown, caramelized flavor as a side dish with chicken, sprinkled on top of steak or placed as a bed under your favorite salmon recipe. Raw fennel also adds a delicious crunch to any salad.
When making roasted fennel, be sure to buy at least 2-3 fennel bulbs to make at once as they tend to shrink as they cook and you only use the bulbs of the fennel.
To make, simply remove and discard the stalks. Slice the bulb into rings. Place sliced fennel on a rimmed cookie sheet or in a pyrex and drizzle with olive oil, salt and pepper. Roast in the oven at 375 for about 45 minutes until browned.
This forgotten veggie will now be one you will want to remember.