Tuesday, October 20, 2015

Roasted Fennel

Here's fresh roasted fennel served on one of my large leaf plates. Cut the fennel into bite sized pieces, toss with olive oil and balsamic vinegar. Roast in 400 F oven for 40 minutes, sprinkle with Parmesan cheese and enjoy. Roasted fennel doesn't taste like licorice as much as fresh does; cooking tempers the flavors.

Click this link to see some wonderful Australian Gardens and Sculptures. So much inpspiration.  I'm working at the gallery today. Thanks for reading and for all your comments.
Posted by at
Labels: , , , , ,

4 comments:

  1. Elephant's Child10/20/15, 5:16 PM

    Good luck in the gallery today.
    I really like raw fennel, and rarely cook it. I shred it in salads. Mmm.
    Loved those gardens. Of course.

    ReplyDelete
    Replies
    1. Linda Starr10/21/15, 10:10 AM

      Hi Sue, thanks, I have never tried it in salads will have to give it a try, thanks.

      Delete
  2. Lori Buff10/21/15, 8:45 AM

    I love roasted fennel, and it smells so good when it’s cooking.

    ReplyDelete
    Replies
    1. Linda Starr10/21/15, 10:10 AM

      Hi Lori, thanks, there are so many vegetables I never had as a kid and now I am trying them all. ha.

      Delete

I love suggestions, questions, critiques, thanks for your comment

Subscribe to: Post Comments (Atom)