Roasted Fennel

Learn to use those weird-looking bulbs just like a hip foodie.

Step 1 Prep fennel

Acquire several fennel bulbs, and give them a good wsahing. Trim the fronds off the top and any hard bits of root off the bottom of the bulb. Save the stalks and fronds- you can use them just like celery in soups and stews.

Chop the fennel bulbs into 2-4 pieces, trying to make roughly evenly-sized chunks. Some of them are flat, some bulbous, and the size can vary greatly, so this is really guesstimation.

Fennel is lightly anise-flavored, but don't let that scare you. I despise black licorice, but love cooked fennel and tarragon. The one-note flavor of black licorice really has nothing to do with the subtle, complex smells and flavors you find in real plants. Think about how little artificial banana flavor tastes like a real banana...

Comments

[quinault]

aaaaaaa,fennel bulbs? I never see this before. Amazing haha

[lemonie]

The aniseed flavour (which is not to my liking) is pretty much killed by roasting. Fennel in this way is one of my favorites, although I don't find fennel to be very cheap (UK).

[JoshOrama]

Anyone who hasn't eaten roasted fennel is missing out. Fennel is sometimes mislabelled "anise" because it has a mild licorice flavor. Also, the tasty greens can be chopped and used as an herb!

[fungus amungus]

Had these for the first time a couple weeks ago. Soooooooo good.