Taste for salt and pepper, ladle into bowls, garnish with reserved
roasted fennel slices and fennel fronds, and serve!
We also
roast fennel slices for a fancier presentation.
Not exact matches
Ingredients -
Roasted Veggies - 1 onion,
sliced or roughly chopped - Thinly
sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
2) Toss the
sliced onions and
fennel with olive oil and salt and pepper and place on a
roasting sheet.
* 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!
Often the veg are brocolli and fried red onion or
roast onion and
fennel classic tortilla / spanish omlette noodle soup — use instant stock cubes but simmer it with star anise, soy,
slice of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.
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
Toss
slices into a
fennel salad to accompany Jonathan Waxman's famous
roast chicken.
I've taken to
roasting a tray of
sliced butternut squash, red peppers, red onions and
fennel and using that to top the lentils and quinoa, with a liberal smattering of feta cheese and pomegranate seeds on top.
Sooooo, I opted for
roasting the
fennel bulb in thin
slices along with some pear.
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic
Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds
Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange
Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette
Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa
Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and
Roasted Pepper Salad with Lemon Zest Vinaigrette
Menu:
Roasted parsnip and fennel salad with citrus slices Shaved Brussel sprouts with orange vinaigrette Fettuccini con cavolfiore (fresh pasta with cauliflower) Red peppers stuffed with vegetarian risotto Oven roasted asparagus with lemon scented olive oil and parmesan Hazelnut and Almond B
Roasted parsnip and
fennel salad with citrus
slices Shaved Brussel sprouts with orange vinaigrette Fettuccini con cavolfiore (fresh pasta with cauliflower) Red peppers stuffed with vegetarian risotto Oven
roasted asparagus with lemon scented olive oil and parmesan Hazelnut and Almond B
roasted asparagus with lemon scented olive oil and parmesan Hazelnut and Almond Biscotti
So consider ricotta and honey with black pepper; prosciutto and butter and pickles; a nice thick slab of cheddar and spicy chutney;
sliced fennel salami and jarred
roasted peppers.
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.
For even simpler
roast fennel, place
slices on a baking sheet lined with parchment paper, splash with a little water and olive oil and cover with foil.