A couple of weeks ago, I found an intriguing recipe on the Vegetarian Times website for roasted fennel. I began experimenting with fennel somewhat recently, and have been a bit surprised to find myself liking its licorice-like flavor. With this recipe in mind, I picked up some fennel bulbs with the intention of roasting them for the first time... and then totally forgot about them in the back of one of my produce drawers. Today I was digging around my fridge and found them, slightly browned but luckily still useable... And I turned them into this... To make the dish, I first sliced the fennel bulbs into wedges... Next I mixed olive oil, minced garlic, mustard, thyme, salt, and pepper in a small bowl, then added grated parmesan cheese to the mix. I tossed the fennel with the dressing, ... [Read More]
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