What in the world do you do with that??
I love it when I get that question in the produce section! It seems I get it often about fennel. I absolutely love, love fennel raw as a conduit for my favorite dips (like hummus), roasted as a side dish or diced up and added to soups and stews. I admit, I tend to buy it year round, even though I know it’s only truly in season from late fall through the cooler months into early spring. I can’t help it.
If you haven’t tried fennel, it’s a mild, slightly anise-flavored root that consists of a bulb, long fibrous stalks and feathery green fronds that will remind you of fresh dill in appearance. I never those those beauties away! I save them and lightly rinse, dry completely, then wrap them in paper towels and place them in a zip top bag to store in the fridge for use as garnish for a little added flavor and color in dishes. It’s part of my weekly food prep when I trim my fennel.
Every part of fennel is useful and delicious. And it’s so pretty when you cut into it, too!
So, now it’s time to give fennel a try… no excuses. :) Let me know how you love it in the comments section!
Roasted Fennel and Parsnips
Serves: 4 servings
- 2 or 3 medium sized fennel bulbs, trimmed of stems and fronds and cut into quarters (reserve some of the feathery fronds for garnish, if you like)
- 4 or 5 whole parsnips, scrubbed and trimmed
- 2 – 3 Tablespoons oil like avocado, coconut or olive oil
- Freshly ground white pepper
- Coarse sea salt (like Maldon)
- Preheat the oven to 425F and lightly grease a roasting pan.
- Toss fennel and parsnips in oil, then sprinkle with pepper and salt.
- Roast until fennel and parsnips are tender and begins to caramelize on edges, about 45 minutes. Turn fennel and parsnips every 15-20 minutes.
- Transfer roasted fennel to serving dish and serve warm.
You might enjoy this Apple Fennel Salad with Tarragon Vinaigrette, too!