AllyB Posted April 25, 2014 Share Posted April 25, 2014 I've been having a fennel craving lately (anyone else crave fennel?) So I bought some and my dear hubby roasted it up for a side dish last night. He also added some carrots, making it ever better. Slice the fennel into 1/2 strips and slice the carrots lengthwise into 1/4s (like you might if you were going use them for dipping.) Toss in melted coconut oil and sprinkle with salt. Lay them out on a cookie sheet lined with tin foil. Put in a 425 degree oven for 20-25 minutes. Turn them halfway through to get even browning. They come out caramelly and salty! Delicious! Link to comment Share on other sites More sharing options...
Deb. Posted August 15, 2014 Share Posted August 15, 2014 YUM!!! Link to comment Share on other sites More sharing options...
MBC Posted December 14, 2014 Share Posted December 14, 2014 I love fennel, even just fresh with oil, salt and pepper! Link to comment Share on other sites More sharing options...
StellaSan Posted January 8, 2015 Share Posted January 8, 2015 I've been having a fennel craving lately (anyone else crave fennel?) So I bought some and my dear hubby roasted it up for a side dish last night. He also added some carrots, making it ever better. Slice the fennel into 1/2 strips and slice the carrots lengthwise into 1/4s (like you might if you were going use them for dipping.) Toss in melted coconut oil and sprinkle with salt. Lay them out on a cookie sheet lined with tin foil. Put in a 425 degree oven for 20-25 minutes. Turn them halfway through to get even browning. They come out caramelly and salty! Delicious! Hi, AllyB, Thanks for sharing fennel recipe. Like to try cooking this dish. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 8, 2015 Administrators Share Posted January 8, 2015 YUM! Here's my go-to fennel dish: Finely slice bulb of fennel Finely slice sweet onion into half moons Finely slice granny smith apple into half moons Sautee all in compliant fat (I use lard) with fresh thyme and lots of S&P until limp and starting to brown. Like a hot slaw, so delicious! I save my fennel tops in the freezer for bone broth, btw. I'm going to try your post above, never thought to roast it! Link to comment Share on other sites More sharing options...
StellaSan Posted January 9, 2015 Share Posted January 9, 2015 YUM! Here's my go-to fennel dish: Finely slice bulb of fennel Finely slice sweet onion into half moons Finely slice granny smith apple into half moons Sautee all in compliant fat (I use lard) with fresh thyme and lots of S&P until limp and starting to brown. Like a hot slaw, so delicious! I save my fennel tops in the freezer for bone broth, btw. I'm going to try your post above, never thought to roast it! Hi, ladyshanny, Thanks for sharing the recipe . Link to comment Share on other sites More sharing options...
KellyJo Posted February 13, 2015 Share Posted February 13, 2015 So what does fennel taste like? Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted February 13, 2015 Administrators Share Posted February 13, 2015 A bit like a veggie-ish licorice. Link to comment Share on other sites More sharing options...
baltomom86 Posted February 27, 2015 Share Posted February 27, 2015 Oh I am so psyched to try this too. I just bought fennel the other day and needed to use it. Looked up on Mark Bittman's "How to Cook Everything" the following: Slice Fennel Cover in stock Braise in the oven at 375 for 45 min (or as long as you need) You can also sprinkle with fresh parsley. Delish!! And a really beautiful presentation if you need to impress anyone also. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted February 28, 2015 Moderators Share Posted February 28, 2015 One of my favorite dishes of all time is to roast a chicken (spatchcocked or not) atop a bed of sliced fennel, garlic cloves, and slices of whole lemon. The lemon garlic fennel mixture along with the chicken juices and bits becomes a roasty toasty textured savory jam. Absolutely divine. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted February 28, 2015 Administrators Share Posted February 28, 2015 One of my favorite dishes of all time is to roast a chicken (spatchcocked or not) atop a bed of sliced fennel, garlic cloves, and slices of whole lemon. The lemon garlic fennel mixture along with the chicken juices and bits becomes a roasty toasty textured savory jam. Absolutely divine. I happen to have a whole chicken, 2 lemons, some garlic and a HUGE bulb of fennel and I *need* to make this. What temp, how long, do you put anything on the chicken itself (ie, rub in fat, S&P?) Link to comment Share on other sites More sharing options...
Loulabelle Posted February 28, 2015 Share Posted February 28, 2015 If you use home made stock/bone broth and do this try cooking it till all the stock has reduced to a sticky, gooey consistency. I did this by accident when I cooked it too long and it was incredibly delicious. Oh I am so psyched to try this too. I just bought fennel the other day and needed to use it. Looked up on Mark Bittman's "How to Cook Everything" the following: Slice Fennel Cover in stock Braise in the oven at 375 for 45 min (or as long as you need) You can also sprinkle with fresh parsley. Delish!! And a really beautiful presentation if you need to impress anyone also. Link to comment Share on other sites More sharing options...
cottagequeen Posted March 3, 2015 Share Posted March 3, 2015 I just made this fennel recipe for supper tonight. subbed avocado oil for the canola oil and used dried tarragon as my fresh is under about 8 inches of snow. It is quite yummy! Love the sound of these other recipes too! Link to comment Share on other sites More sharing options...
Loulabelle Posted March 3, 2015 Share Posted March 3, 2015 I made this on Sunday, it was absolutely delicious! One of my favorite dishes of all time is to roast a chicken (spatchcocked or not) atop a bed of sliced fennel, garlic cloves, and slices of whole lemon. The lemon garlic fennel mixture along with the chicken juices and bits becomes a roasty toasty textured savory jam. Absolutely divine. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted March 3, 2015 Moderators Share Posted March 3, 2015 I happen to have a whole chicken, 2 lemons, some garlic and a HUGE bulb of fennel and I *need* to make this. What temp, how long, do you put anything on the chicken itself (ie, rub in fat, S&P?) Here you are m'lady: http://www.marthastewart.com/336708/roast-chicken-with-lemons-and-fennel Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted March 11, 2015 Moderators Share Posted March 11, 2015 How to Prepare: Saute jicama cubes, celery slices and green pepper pieces (and onion/garlic if desired) in butter til tender; remove from pan Just to point out, this says saute in butter -- obviously, butter is not allowed on Whole30, so you would need to substitute ghee or coconut oil or other compliant fat. Link to comment Share on other sites More sharing options...
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