Today I wanted to share a new, favorite recipe that is guaranteed to make your house smell like heaven. Or perhaps much, much better. I'm serious. If real estate agents knew about this, they'd never make cookies or brownies again. This recipe could sell a house in an instant.
Let's start by getting to know our featured vegetable: fennel. You may know fennel from its frondy, dilly leaves, which sit atop celery-like stalks and are used for their powerful anise flavor. You may have also encountered fennel seeds, which are typically dried and show up as breath fresheners in Indian restaurants—or as flavor bombs in Italian sausage.
But fennel has been keeping a secret. Buried treasure, if you like. Just beneath the showy stalks, you'll find a white, fist-sized root that is at once sweet and savory. Mild and delicious, the fennel's bulb is a vegetable of the first order.
If you hate the taste of anise (think black licorice or Nyquil), fear not. Fennel has pleased the taste buds of many an anise-skeptic (myself included). Where anise is over the top, fennel is under the radar, a subtle flavor that sneaks its way into your nose, your mouth, and your heart. In a matter of a few minutes, you'll go from "What is this?" to "Wow, is this good."
I found this outrageously delicious recipe at Epicurious and made a few modifications, including cutting the size down for my smaller family. Enjoy it!
Pecorino-Roasted Fennel and Carrots
- 2 large or 3 small fennel bulbs, sliced
- 2 teaspoons fennel fronds, chopped
- 2 medium carrots, sliced
- 2 teaspoons garden thyme
- 1/4 cup Pecorino Romano, grated
(substitute with Parmesan or another hard Italian cheese, if you like) - 1/4-1/3 cup extra-virgin olive oil
If your fennel is a little dried out, toss it with a bit of oil. Layer fennel and carrots in well-oiled, 13x9x2-inch glass or ceramic dish, sprinkling with salt and pepper as you layer. Top with thyme, then cheese. Drizzle with additional oil. Bake at 375˚ until vegetables are tender and top is golden brown, about 1 hour. Sprinkle with fronds.
1 comment:
And, if you LOVE the taste of anise, as do I, fennel is pure heaven. One of my very favorite vegetables, from the bottom of the bulb to the most licoricy frond and seed, for probably 15 years now, cooked or raw! In fact, I have trouble cooking with it, because I like to eat it as I slice it up....
Your recipe looks fab; look forward to trying it when I find some affordable fennel!
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