It is lovely sliced thin and served with Parmesan in a salad, luscious and filling in a cheesy gratin, and absolutely delicious roasted. .

Roasted Fennel with Garlic & Herbs (Keto, Vegan)

This Roasted Fennel is one of my favourite side dishes because it’s incredibly easy to make, and so delicious.Fennel transforms when roasted, losing all of its licorice flavour and crunchy texture to become caramelized, soft and deliciously buttery.The fennel can be cut and topped with the herbs and garlic up to a day in advance and then put in the oven 30 minutes before eating.The caramelized and buttery flavour: the fennel becomes soft and practically melts in your mouth when roasted.You can even use it to make this Leftover roasted fennel is delicious added warm or cold into a salad. .

Roasted Fennel with Parmesan Recipe

2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. .

What is Fennel? (And How to Cook It)

It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces.The base of its long stalks weave together to form a thick, crisp bulb that grows above ground.If I’m craving raw fennel, I almost always thinly shave the bulb on my mandoline, removing any tough core pieces.Dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and simple vinaigrette, or use it in one of these salad recipes:.The thin slices will melt and brown in the pan, taking on a delicious caramelized flavor.Toss them with olive oil, salt, and pepper, and roast at 400 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges.You could also remove the tough core pieces and toss the roasted fennel with pasta or add it to a hearty vegetarian lasagna.Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. .

Roasted fennel with tomatoes, olives & potatoes recipe

Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. .

Roasted Fennel with Olive Oil and Parmesan

Oven-roasting mellows out the strong licorice flavor of fennel and brings out wonderful nuttiness and creaminess.Olive oil and grated parmesan further enhance its flavor and turn it into a true delicacy!The anise-flavored, crunchy bulbs are completely transformed in the oven into a wonderfully creamy, cheesy, and caramelized side dish.Fennel bulbs: Pick ones with smooth white skin with no brown spots.Drizzle the slices with olive oil and toss to coat, then sprinkle them with salt and pepper.Sprinkle the partially cooked slices with grated parmesan.Return to the oven and bake until tender and browned, about 15 more minutes.You want the fennel slices to caramelize - that's when their flavor and texture transform.It downplays their licorice flavor and brings out a nutty, delicious creaminess, further enhanced in my version by grated parmesan.Keep in mind that in its raw state, this vegetable has a pretty strong anise flavor, and not everyone is a fan.The bulb is delicious whether raw or cooked and the leaves can be chopped and added to salads.Use melted butter to coat the fennel slices instead of olive oil.You can sprinkle the dish with garlic powder in addition to salt and pepper.Sprinkle the finished dish with red pepper flakes.Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter. .


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