It seems an ages since I’ve posted a recipe, I think throughout December , people call for traditional tastes and family favourites, I know I do. But recently I’ve been craving something different, to tantalize my taste-buds – My recent visit to the local market, did the trick, and one of my favorite vegetables was sat on the stall in all it’s glory – Fennel !
Fennel is wonderful , with the whole of the plant , seeds, bulb & foliage being used for many things, from culinary to medicinal. It has a an aniseed flavour, and sliced in salads it gives a fresh and vibrant taste, slowly roasted it becomes sweet & tender.
This recipe is easy to make, and a great supper accompaniment to roasted meat or chicken.
ROASTED FENNEL WITH THYME
2 Bulbs of fennel sliced through the core into chunks
Place in a baking dish
Drizzle with olive oil & balsamic vinegar
3 garlic cloves peeled & sliced and sprinkled over fennel
Crush a few pink peppercorns and sprinkle over
2 tbsp of fresh thyme sprinkled over
add a dash of balsamic vinegar, and sprinkle with rock salt
Bake in a hot oven for approx 45 mins until beginning to caramelise and become tender.
The dish is perfect like this, but you can add a handful of grated parmesan or your favourite cheese, and pop back in the oven for 5-10 mins to gratinise.
BUEN PROVECHO !