![]() Emails, texts, phone calls and even snack breaks prevent us from focusing on – and effectively executing – a single task at a time. Workplace time management is a real challenge. Find more ideas for using common vegetable scraps in stock in the Scrap Stock Recipe on page 106 of Love and Lemons Every Day.LIKE THE POMODORO TECHNIQUE, JUST A BIT MORE FLUID Recipes most often call for the bulb, but don’t toss those tops! Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. You could also remove the tough core pieces and toss the roasted fennel with pasta or add it to a hearty vegetarian lasagna. Serve the wedges as a side dish with a squeeze of lemon or add them to a salad. Toss them with olive oil, salt, and pepper, and roast at 400 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges. To roast the wedges, spread them cut-side-down on a baking sheet with a little space between each one. ![]() I cut it in half vertically and then cut each half into several wedges. ![]() First, I clip off the stalks so that I’m left with the white bulb. If I plan to roast fennel, I slice it 1/2-inch wedges. Try this technique in my Sun-Dried Tomato Pasta Recipe! The thin slices will melt and brown in the pan, taking on a delicious caramelized flavor. Shaving fennel is also a great move if you want to sauté it. Dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and simple vinaigrette, or use it in one of these salad recipes: This crisp, thinly sliced fennel is delicious on its own or in a larger salad. Then, I marinate it in lemon juice, olive oil, and salt. If I’m craving raw fennel, I almost always thinly shave the bulb on my mandoline, removing any tough core pieces. And with this vegetable, how you cut it and how you cook it go hand in hand. One of my favorite things about fennel is that its character changes depending on how you cut it. It caramelizes as it cooks, taking on a sweeter flavor and tender, melt-in-your mouth texture.Īnd did I mention that it has all sorts of health benefits too? It’s low in calories, but high in nutrients like dietary fiber, potassium, and vitamin C, to name a few. When raw, it has a crisp texture similar to celery and a fresh licorice flavor. Though the stalks and leaves are edible, fennel recipes most often call for the bulb. Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. When it goes to seed, fennel also produces small yellow flowers among the leaves. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. What is fennel?įennel is a member of the carrot family, though it’s not a root vegetable. Once you know how to approach it, it’s easy to work with. If you’ve never worked with it before, this funky-looking veggie might be intimidating from the outside, but don’t let it scare you. It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces. ![]() It’s one of the most underrated vegetables, and if you’re not already cooking with it, you absolutely should be. Everyone goes crazy for kale, but if I had my way, fennel would be all the rage too. ![]()
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