Tuesday, April 27, 2010

Fennel Awesomeness

When you have a lot of one kind of the same vegetable, you might want to enlarge your repertoire of dishes that contain it. But then you have the one simple delicious dish that you can make over and over again. For example, we had lots of sugar snap peas, which we used for stir fries and cold noodle Thai salads, but mostly, we ate them as a salad, by simply blanching them and then adding salt, pepper, balsamic vinegar, and olive oil. They are delicious as they are simple.

We just started exploring the possibilities with fennel, and only used it thrice* so far, but I already know what my favorite fennel recipe is:

Roasted fennel with balsamic vinegar and olive oil!
So simple: just cut the fennel in half or quarters, place it in a casserole dish, spray olive oil on top, smother with drizzles of vinegar, sprinkle some salt, and cover. Bake at 375 degrees Fahrenheit for 45 minutes or until nice and soft all the way through. We baked it at the same time Mark's Best Roasted Potatoes Ever were baking, and enjoyed a very yummy dinner.

* The first time out of the tree was a failing attempt to make this very recipe -- covering the casserole dish is crucial!

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