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.

4 comments:

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.

:p

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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