Give the fronds a ride in the food processor with the usual suspects for a new take on pesto or really up the game with
roasted fennel bulb, fennel fronds, toasted almonds, garlic, olive oil and a touch of French grey sea salt.
Sooooo, I opted for
roasting the fennel bulb in thin slices along with some pear.
Not exact matches
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1
fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow
roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow
roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
To make them, just slice up a
bulb of
fennel, brush with olive oil, sprinkle with sea salt, and
roast for 20 - 25 minutes on 400 degrees F. Amazing!
I
roasted cauliflower and
fennel bulb and drizzled this sauce on top.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in
roast in my freezer and it worked fine) 3 small
fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of oli
Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2
fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of oli
fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts)
fennel frond pesto drizzle of oli
fennel frond pesto drizzle of olive oil
You can also
roast the
fennel, by combining 1 cup of chopped
fennel bulb, 1 teaspoon olive oil, a pinch of salt and pepper in a bowl and mix well.
Our method is as simple as slicing carrots into chunks, halving and slicing a
fennel bulb, tossing all in olive oil, salt, and pepper, and
roasting at 400 degrees for about 30 minutes.