How often do you walk by this little guy in the produce department and never even consider it? I cannot count the times I overlooked this root vegetable. I mean, what do you do with it? And doesn't it taste like licorice? I can't stand licorice!My curiosity got the best of me when my recent Clean Eating magazine came to my door. They featured the lesser known edible and stated, "If you're still unsure about trying fennel because you're not a licorice lover, put your mind at ease..." OK. I was convinced. Because everything you read is truth, right? So, I bought a pair of fennel bulbs for the test.
Roasted Fennel with Parmesan
2 large fennel bulbs, sliced into 4-8 wedges
Sea salt and ground black pepper, to taste
1 T. Olive Oil
1/3 cup grated parmesan cheese
Preheat oven to 400 degrees F.
Fill a large pot halfway with water and bring to a boil. Add fennel wedges and cook for 5 minutes. Drain well and let cool slightly. Place in a square pan. Sprinkle with salt and pepper, then toss with oil.
Cook in oven for 30 minutes or until fennel pierces easily with a fork. Sprinkle with Parmesan and roast for another 5 minutes. Serve immediately.
The smell alone is rather intoxicating when slicing and that hint of anise at your first taste is amazing. I have ventured into the world of fennel and my life will never be the same.
Fennel, Happy Valentine's Day. I love you!
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