Fennel Recipes for the Whole Plant
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Fennel Pesto
Great over pasta or simply spread on a slice of bread.
What You’ll Need:
- 3 c chopped fennel fronds – packed down
- 1 clove of garlic chopped fine
- 1 Tblsp lemon juice
- 1/2 tsp ground black pepper
- 4 Tblsp virgin olive oil
- salt
What To Do:
- Put all ingredients, except oil and salt, into a blender or food processor.
- Process and add oil gradually to form desired paste consistency.
- Add a salt to taste.
That’s it!
Roasted Fennel
Bring out the sweetness of fennel while toning down the licorice flavour by roasting.
What You’ll Need:
- bulb or two of fresh fennel
- 1 Tablespoon of virgin olive oil
- salt
What To Do:
- Pre-heat oven to 425F.
- Cut bulbs in half top to bottom and slice into 1 cm (3/8”) thick slices.
- Put the slices of fennel into a bowl and toss with oil.
- Add a little salt and pepper and toss to mix well.
- Roast for about 25 minutes, turning once to brown both sides.
- Enjoy.
Roasted fennel goes especially well alongside fish or chicken.
