You know over the years I have let others influence my choices, and in the way of food that has not happened often at all, because I love most everything. One vegetable that has a bad rap for this has been Fennel!!
To many times I have heard people say I don’t like licorice, or anise, and I certainly don’t want it in my food! However I found most of these people have never in their lives even eaten fennel. So for years I listened to these people, being just as guilty as they are, rush to judgment of a food without even trying it.
This week in my CSA box, there were two fennel bulbs with the green tops, so I was not going to waste them, I set out to find out different recipes using fennel, what I found out was that roasting the bulb in the over was a popular way to use the bulb, Well let me tell you, I will never turn fennel down again!
No it is not like eating a mouthful of black jelly beans, it is a subtle mixture of flavors, the fresh bulbs smell like lemony, ginger, with a subtle hint of licorice. The roasted bulbs have somewhat milder flavor of what I mentioned, with a slight nutty flavor.
I roasted my fennel bulbs with a recipe of olive oil, balsamic vinegar, sea salt and freshly ground pepper.
ROASTED FENNEL BULBS
2 whole Fennel Bulbs separated and cut in half
1-2 Tablespoons Olive Oil
1-2 Tablespoons Balsamic Vinegar
Place all in bowl and toss to coat.
Place all in single layer on foil lined baking sheet,
Place in preheated 400 degree oven for 35-40 minutes.
Remove from oven and serve.
Also good sprinkled with grated parmesan cheese.