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Fennel recipes

Fresh crispy anise scented fennel bulbs and other spring vegetables are at
their peak here at the moment and are really cheap at the local markets.

Fennel Salad
1/2 fennel bulb, cut in thick strips
1/4 cup balsamic vinegar
1 tbsp grainy mustard
Freshly ground pepper
small orange or red tomatoes
fresh green beans, sliced
Toss all this together for a very low cal snack or salad.  Yummy.

Fennel Puree*
2 medium potatoes peeled and quartered.
1 fennel bulb, trimmed and chopped
1/2 cup veggie broth
Fresh ground pepper

Microwave the potatoes till tender (9 minutes). Drain and mash well.
Meanwhile in a large saucepan combine the fennel and broth and cook over
medium high heat till tender (20 mins).  Drain.  Puree the fennel in a food
processor (or use handheld kind!), add to the potatoes.  Beat in broth,
salt and pepper to taste.

Roasted Fennel and Onions*
3 med onions, peeled and cut into wedges
2 fennel bulbs, cut into wedges with fronds reserved
2 tbsp balsamic vinegar
Freshly ground pepper
1 tbsp brown sugar

Preheat oven to 400F.  Chop 1/4 cup fronds.  Cut veggies.  Put sugar,
vinegar and vegiges into a baking dish and toss well to coat.  Bake for 1
hour uncoverd tossing occasionally till tender and weel roasted. Sprinkle
with fronds and serve.

* Adapted to list requirements from:J Rosso 1993 Great Good Food, London:
Weidenfeld and Nicholson.

Laura B.