...a knapsack on my back!
two yummy fennel recipes:
roasted root veggies
1-2 lb. root veggies of choice chopped into 1/2 inch chunks
(sweet potatoes, onions, carrots, shallots, turnips, parsnips, potatoes, etc)
1 fennel bulb, rinsed and chopped into 1/2 chunks
1/2-1 garlic bulb, broken up into cloves, skin-on
toss with olive oil, salt & pepper
sprigs of thyme or rosemary
Spread in a roasting pan and place in 425 degree oven for 20-30 minutes.
Toss veggies, add a liberal sprinkle of parmesan and return to oven for another 10 minutes.
Serve with fresh crusty bread.
(I did it in a casserole dish and everything but the onions and fennel came out the texture of baby food, but I loved it. The only challenge is making sure you're watching out for garlic skins.)
(on the Ocean Mist fennel bulb wrapper)
2 fennel bulbs
1/3-1/2 C bottled sweet poppyseed dressing
salt & pepper
Rinse fennel and cut bulbs in half.
Slice thin crosswise (perpendicular to the stripes in the bulb)
Zest oranges, then peel with knife and cut into 1/2 inch sections, working over the bowl to save the juice.
Stir dressing into reserved juice and zest. Add sliced fennel and toss.
Season with salt and pepper.
Cover and refrigerate up to several hours in advance.