Roasted Fennel with Parmesan Vinaigrette: What I've Learned So Far
This recipe for roasted fennel with parmesan vinaigrette is simple, tasty and adds a bit of exotic flavor to your table.
A member of the parsley family, all parts of the fennel plant are edible. This recipe uses only the bulbs, but you can also use the stalks and fronds like you would celery - chopped in salads, braised or roasted, cooked into soups or broth, or just eaten raw. Fennel has a slight anise (licorice) flavor; don't worry, the flavor of the bulbs really mellows when you roast them.
Making Roasted Fennel with Parmesan Vinaigrette
Roasted Fennel with Parmesan Vinaigrette: Recipe Notes
• If you're all ready to make this and realize you don't have red wine vinegar that's o.k.! You can try using other flavored vinegars or even apple cider vinegar - don't give up on a dish just because you have to substitute something out.
• When preparing your bulbs, be sure to save the tops and greens. You can use them in a salad, soup or stir-fry.• Don't worry if some of the outer edges fall off when you quarter the bulbs - you can just coat and roast those along with everything else. • Don't be put off by the fact that fennel has a anise (licorice) flavor - once cooked it's not overly strong and it's certainly not like eating licorice!