I have used fennel in salads and soups before but I’ve never roasted it. I came across the recipe whilst flicking through a Good Housekeeping mag I scribbled it down shorthand on the back of a scrunched up receipt fished from the blackened depths of my bag. When I got home I couldn’t actually read my writing but I’d bought some fennel so I made this ad lib.
Orange roasted, stuffed fennel with pine nuts
This recipe is for 1 – if you are not a mean spinster like me..go ahead change it up according to how many you are feeding
1 fennel bulb
1 tbs bread crumbs (I used gluten free by Hale n Hearty who also make my fave cassava chips..if you are in UK Morrisons have produced their own version. They are not as good but HnH are mighty good so have set the bar v.high)
1/2 zest & juice of an orange
1 tbs pine nuts
1 tbs fresh parsley
1 tbs of extra virgin oo
salt & pepper to taste
Preheat oven to 375f
Cut fennel in half length ways and place flat side up in a pan of boiling water for 10 mins (alternatively you could roast in plenty of oil for 30mins and then stuff and finish off in oven)
mix the remaining ingredients and spoon onto the fennel
roast for approx 30 mins. Make sure you don’t let it burn y’all!
I am really loving this simple dish. I served it with quinoa. The flavours and textures were a rave!
Ready for a visual feast?……
Are you going to try it? Which picture did you like best? Any comments welcomed, longed for, craved and gratefully received…it’s a VEGAN/RECIPE/COOKING BLOGGING jungle out here…help me to develop a blog that serves YOU. x