Count fennel among those veggies deserving more respect. Fennel, to be sure, has admirers. Italians love its delicate anise flavor. Ditto the French. But other people I know ... "No thanks!" Too bad. Fennel is versatile. It's good raw or cooked. It would make an easy and healthy holiday appetizer or side dish. My preference: Simply toss it with extra virgin olive oil and roast it in the oven. (Click here to see featured recipe.
“Roasting fennel heightens its natural sweet flavor and leaves just a subtle hint of the enticing licorice flavor for which it is known,” note chefs Marge Perry and David Bonom
, who created this simple roasted fennel recipe for Anolon Gourmet Cookware
.Two fennel bulbs are trimmed and cut into half-inch slices. The slices are tossed with extra virgin olive oil - like our Everyday Fresh
- as well as salt and pepper; they're roasted in a 425 degree Fahrenheit oven until tender and lightly browned – about 25 to 30 minutes. (Click here to see recipe.
)You can serve the fennel warm or at room temperature. Before serving, I’d give it a finishing drizzle of our medium-robust Arbosana
oil for added flavors of tomato and almonds.Bon appétit,California Olive Ranch
Master Miller Bob Singletary