In Season: March

fennelIts March and fennel is at its peak this month. I’ve just recently started experimenting with this versatile vegetable and I give it a thumbs up. It’s a good source of fiber, potassium, and vitamin C, and is used a lot in French and Italian cooking. (You can find fennel seeds in many Italian sausages.) The bulb, stalks, and leaves are all edible raw or cooked. Although, I prefer the cooked version since when raw it tastes like licorice, and I don’t like licorice. When sauteed, it becomes slightly sweet and I often substitute it for onions in dishes like steak or fish. I’ve even cooked it with bunch of other vegetables like a stir fry — yum. Try this super easy side dish to get your feet wet.

Rosted Fennel Serves 4
2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar
Salt to taste

– Preheat oven to 400°F.
– Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat and salt. Line baking dish with aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Got a fennel recipe you what to share?

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