Tuesday, August 19, 2008

Update: Veggie Quest 2008

The fennel was fab. I need to perfect the cooking time and technique, but you only learn by experience. This was what I did:

Remove the tough stemmy bit at the bottom, and the grotty outer bits. Lop off the stalks and foliage and slice the bulb. I sliced it across the width, but next time I'll do it lengthwise. Lay the slices on a baking paper-lined tray, sprinkle olive oil over, then splash some balsamic over the top too. Bake at around 200C for about 20 minutes, maybe a bit more.

I served it with baked pecan-crusted salmon and some asparagus (Bike Boy had a baked tater as well). The flavour was delish, but it needed a little more cooking - next time, I'll cook it in a pan of water for a few minutes to soften it before baking.

No photo (sorry) - my blood sugar was so low by the time dinner was ready, I almost ate it straight out of the pan....no way was I pausing to take piccies, not even for you lot.

I have a couple more recipes to try, and luckily I have another fennel bulb in the fridge, AND it's only about 60c a piece at the mo', so I can go nuts experimenting with this one.


Charlotte Orr said...

Low blood sugar, bleuch! Mine was getting low on Sat but luckily it was a high day so I stuffed a couple of hubby's gluten-free chocolate biscuits in my gob and that seemed to do the trick. LOL on your hubby's high carb, high fat diet.

Ashwee said...

That sounds yummy- I don't think I like fennel though.. Is that the licorice smelling stuff??

I got pumpkin for 60c a kilo at the Saigon market yesterday. John made delicious pumpkin soup!

Gotta love Viet markets! Yay for Footscray!

Kek said...

Yes, it's the "licorice-smelling stuff"... but if you bake it, you end up with the slightest hint of aniseed flavour, really subtle.


Linda said...

Fennel is my fave office veggie snack. I'll eventually get the idiots to stop asking me if I'm eating raw onion!!

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