Veggie Egg Bake
I used parmesan cheese in the dish but I also sprinkled a little bit of sharp cheddar on top after it came out from under the broiler.
Ingredient: Fennel
Fennel
- Description-
Fennel has two parts, the bulb and the frilly tops, or fronds. Both parts of the plant can be used. They both have a mild anise or licorice flavor.
- Preparation-
Fennel bulbs and fronds can be used both raw and cooked. The bulb of the fennel plant is delicious braised or sautéed. The fronds are used as an herb in dishes, they are delicious on a salad or many raw preparations. They can also be used in stocks or cooking bases.
- Storage-
Store your bulbs and fronds seperatly. Remove the fronds by snipping off about an inch from the bulb. Place the bulb in a plastic bag and store it in the refrigerator. It will keep for 3-4 days. Store your fronds upright in a cup of water on the counter.
- Nutrition- potassium, vitamin C, fiber
Recipes Using Fennel
Fiddlehead and Mozzarella Salad
Fiddleheads are the star of this simple salad. Herb butter of your choice along with fresh mozzarella cheese really bring this salad to life. Sarah tossed in some leftover grilled fennel for an extra layer of flavor!
Burgers with Grilled Fennel and Mixed Veggie Salad
Simple grilled burgers accompanied by grilled fennel, and a salad of local spring veggies. Sarah had artichoke hearts on-hand and those are an optional not-so-local ingredient. This is a salad you too can make your own way depending on what you have on-hand! Post includes the process of blanching explained.
