Roasted Fennel with Parmesan Vinaigrette
We love Fennel here at EcoSavvyMoms! It is crunchy and sweet when raw, and when cooked adds amazing flavor to dishes. To be honest, my favorite way to eat is is to celebrate it all on its own, just standing alone!
In addition to its great flavor, Fennel is also rich in phytoestrogens,and is often used for colic, irritable bowel, suppressing appetite, improving digestive system, milk flow and increasing urine flow. Fennel is also commonly used to treat , asthma, anxiety, depression, heartburn, water retention, lower blood pressure, boost libido, respiratory congestion, coughs and has been indicated for high blood pressure and to boost sexual desire. How’s that for a wonder vegetable!
One of the easiest ways to cook this root vegetable is to roast it. Here is a great recipe that we made a few updates to courtesy of Vegetarian Times.
2. Tbs olive oil (or we like to use Expeller pressed Coconut Oil as ESM)
2 Cloves of Minced Garlic
1 tsp red wine vinegar
1/2 tspl. Dijon mustard
1/tsp salt and fresh ground black pepper
3 medium fennel bulbs, quartered
1/4 cup grated Parmesan cheese
1. Preheat oven to 425 degrees.
2. Blend oil, garlic, vinegar, mustard, salt and pepper in a food processor until smooth
3. Toss fennel in bowl with oil mixture and Parmesan until coated
4. Place fennel on prepared baking sheet and roast 35-40 minutes until fennel quarters are and tender and brown on outside edges
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