Disclaimer: no fennel grows in my garden. But it could some day. And with that in mind, I write...
My Organics to You box arrived today and inside was a fennel bulb. Hm. I've never prepared fennel before. In fact, I've eaten it only a handful of times.
I wasn't sure what I'd do with it so started perusing my cookbooks in search of something that might grab me.
I took a gander at my Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals book next and learned that it's a member of the parsley family (ha!) and is native to the Mediterranean. And so they say,the bulb has a crunchy texture like celery and has a mild licorice taste...hmmm...what to do, what to do...
Looked online a bit and flipped through more books and learned that fennel is rich in vitamins A, B complex, phosphorus, potassium (which we in the NW get plenty of) and sulfur. It provides relief from abdominal cramping and nausea and stimulates the appetite. I also learned that it is best eaten raw..and so that's where I landed.
I found a recipe for Jicama, Orange and Fennel salad in one of my Moosewood books. It fit perfectly as my box came with oranges...as well as radishes - so I swapped out the jicama for radish and went to work.
I found a recipe for Jicama, Orange and Fennel salad in one of my Moosewood books. It fit perfectly as my box came with oranges...as well as radishes - so I swapped out the jicama for radish and went to work.
I didn't have a clue as to how to clean and cut the fennel but found plenty of info online. This video was my favorite resource. (Plus I love the Australian accent.)
The recipe was incredibly simple and it turned out quite lovely. I'd make it again!
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