Fennel has made it’s way to the local section of our farmers’ market.
And tonight, we discovered a very tasty way to eat it: roasted. Using the bulb, we quartered it, tossed it in a sauce made of garlic, olive oil, red wine vinegar, dijon mustard, salt, pepper and nutritional yeast, and roasted it for about 30 minutes at 425. It was sweet, tangy and absolutely delicious.
And using the stalks (minus the fronds, which are the frilly part), I also made a split pea, fennel and leek soup with spinach. A healthy, filling, 13 g. protein with only 2 g. of fat main dish. Both recipes are from the March issue of Vegetarian Times.