fennel

Roasted Vegetables

/ Jodi / 47 Comments

Roasted Vegetables.

You know those times when you get to the end of what you bought for the week and before you get to the grocery store and only have a handful of this and a chunk of that and a sliver of this in the fridge?

One day last week, I wanted to make a vegetable, but only had a bit of this and that.  I had a quarter of a small head of purple cabbage, a bulb of fennel, a half a bag of carrots, a small bag of golden fingerling potatoes.

So I tossed these together with a sliced onion and a few bulbs of garlic, drizzled it with some wonderful olive oil our son and daughter-in-law brought us back from their honeymoon in Greece.  I sprinkled it with salt and pepper and some chopped fresh rosemary.  I roasted it in a 400 degree F oven for about a half hour, and it turned out amazing!

You could throw in any vegetables you have left in your vegetable crisper at the end of the week.  Roasting vegetables makes them taste so amazingly delicious!  They become caramelized and tender and mellow.

I tried fennel raw chopped up on a salad, and have to say it was a bit too strong for my taste.  Maybe I added too much.  But when I roast it, I seriously cannot get enough of it!  It transforms and mellows the flavor into something absolutely divine!

What combination of vegetables do you like best to roast?

Cheers & Hugs,
Jodi

Roasted Potatoes and Fennel

/ Jodi / 45 Comments

Roasted Potatoes and Fennel

Recipes like this one I am sharing today are ones where I really wish I had the ability to share “smell-a-blogavision!”

The amazing aroma that filled my kitchen and nose when I roasted this fennel and potato recipe is too divine for words.  Seriously!

So after the euphoria of the fragrance faded, and I began typing this post, I was trying to find a word worthy to describe it.  It was THAT amazing!

In my “research,” I found that fennel is actually used as an essential oil and  in aromatherapy.  Well…. there you have it!  I was not kidding about how awesome it smelled!  Apparently, sweet fennel essential oil helps nourish and restore an optimal mind and outlook. It is believed to bring strength and courage in the face of adversity.

Have you cooked much with fennel?  Besides smelling like heaven, it has great health benefits too.  It is wonderfully crunchy and sweet when served raw  in salads or silky and succulent when roasted or braised.  It has an interesting licorice-like flavor.

Now… before those of you who are not licorice fans skip over this recipe….. STOP!  You have to give it a try!

When you roast this amazing celery-like root vegetable…. O. M. G!    I don’t have the words for the amazingness.

Mixed with some simple sliced potatoes and seasoning, it makes for a simply glorious addition or highlight to your dinner.

We had ours with some grilled chicken and a simple cucumber and tomato vinaigrette salad one day last week.

I will be making this again and again.  I adore it!  Hope you do too!

Roasted Potatoes and Fennel

Ingredients:

  • 4-6 small/medium potatoes (I used Yukon golds), sliced into 1/4 inch slices
  • 1 large fennel bulb, cut in half and sliced into 1/4 inch slices
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 2 Tbsp finely chopped fresh rosemary

Directions:

Preheat oven to 425 degrees F.  Spread sliced potatoes and fennel in an even layer on a stoneware baking dish or baking pan.  Drizzle with the olive oil, and season with salt, pepper and rosemary.  Roast approximately 40 minutes, tossing 2-3 times during roasting, until golden brown and tender.

Enjoy!

Cheers & Hugs,
Jodi

Cauliflower & Fennel Au Gratin

/ Jodi / 55 Comments

Cauliflower and Fennel Au Gratin

I had never cooked anything with fresh fennel before and really wanted to try.  I picked one up at the grocery store having no clue what I was going to do with it.

The other night, when trying to decide what vegetable I was going to serve with dinner and knowing I still had this fennel bulb in the fridge along with a fresh head of cauliflower, I decided to “google” and see if there was a recipe combining the two.

I came upon this one, and oh what a winner it is!

Cauliflower and Fennel Au Gratin 2

This would be a lovely vegetable to serve for company, take to a potluck, or just enjoy for dinner.  The fennel (which smells like anise and is kind of licoricey) is mild, yet full-flavored and holds up nicely in the dish.  Don’t be afraid to try it, even if you say you don’t like licorice.  It is a lovely vegetable that I’m looking forward to using again in other dishes – cooked and raw.

I’m sure you could make this with just the cauliflower too, but I loved what the fennel added to it.  And just a pinch of freshly grated nutmeg made it really sing.

I hope you’ll give it a try.  Enjoy!

Cauliflower & Fennel Au Gratin

Ingredients:Cauliflower and Fennel Au Gratin

1/4 cup butter
1 head cauliflower, broken into florets
1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds (the green ferny part)
2 Tbsp  flour
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1/2 cup whipping cream, half & half, or milk (even skim milk is fine)
1 cup (4 oz)  shredded Swiss cheese (or your favorite)
2/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
Directions:

Preheat oven to 450º F.  Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 min.  Add fennel slices, and sauté 4-5 more min. or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.

Spoon into a prepared 2-quart baking dish. Pour cream over mixture. Sprinkle with Swiss cheese, bread crumbs, and Parmesan cheese.

Bake at 450º for 20 minutes or until top is browned and crispy.

Cheers & Hugs,
Jodi