Veggie Spotlight: Fennel

This week the veggie spotlight goes to the under-appreciated fennel plant. While technically not a vegetable (it's actually an herb) it has a ton of nutritional value and flavor, which let me turn a blind eye to that small technicality. I had a hard time trying to decide how best to prepare the fennel this week. The first time I used it, I put it in a stir-fry but because of the sauce, it was hard to taste it's true flavor. Now normally that wouldn't have bothered me too much, but my friend Jessica said she was looking forward to this posting...oh and did I mention she said fennel is one of her favorites? A stir-fry would definitely not do....before I tell you how I DID prepare it, let me tell you a little bit about this amazing veggie-poser.

History:


Fennel is native to the Mediterranean but is now grown widely throughout the world. The ancient Romans used the herb to fight obesity and promote good health. In Medieval times it was used on days of fasting to help rumbling stomachs. Throughout history use after use was cited for this herb. While doing my research on it I couldn't find one illness ancient doctors didn't believe it cured.

Preparation:


I decided the best way to prepare the fennel so that I could have its true flavor come out was to roast it with some root vegetables. I diced up the fennel bulb, tossed it with extra virgin olive oil, along with some carrots, peppers, potatoes, and parsnips. I roasted them in the oven on a cooking sheet at 400 degrees for about 10-15 minutes. Once it came out I sprinkled the leafy fennel tops on the dish. It was amazing! The fennel flavor is hard to describe, but it's like a sweeter, celery, root vegetable all in once with the smell of licorice. That being said, it's definitely a dish I will be preparing again.