I love Fennel, be it bulb form or seeds.
Looking in my fridge a few minutes ago I spied the bulb variety. Lunch sorted!
If I cut the bulb in two from top to bottom, one half will be enough for my salad and the remainder can be roasted tomorrow with the kitchen sink! No! I do not roast the sink, but you know what I mean.
Now to prepare lunch
Fennel, Potato and Radish Salad (for one)
125g new potatoes
2 or 3 sprigs of mint
half a fennel bulb
1 tablespoon of French dressing
Cook the potato in their skins in boiling salted water, with one sprig of mint, for 15 minutes. drain well.
Slice the fennel, radishes and potatoes. Strip the leaves from the other mint sprigs, and chop.
Place the fennel, potato, radishes and mint in salad bowl.
Pour over the dressing while the potatoes are still warm and toss well.
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Roast Vegetable selection with Fennel
My roast vegetables will be a pick and mix of what is in the veg box. Even sized chunks of plain and sweet potato, carrot, parsnip, fennel, beetroot, Butternut squash, courgette, red onion halved or quartered and sometimes a whole clove of garlic topped and tailed.
Preheat the oven to 180ºC.
In a bowl I place two or three tablespoons of olive oil, and some black pepper and two teaspoons of chopped herbs of my choice for the day. Depending on my mood, I might add a dash of flavoured vinegar or a drop from an open bottle…. and mix them well together.
Then add in the vegetable chunks and toss gently to coat in the oil. When ready to cook –spread in a single layer on an oven tray and roast for 35-40 minutess till wrinkly and tender.