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.
California Olive Ranch Master Miller Bob Singletary