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Roasted Fennel

Geroosterde Venkel

Have you ever tried fennel before? It is a wonderful vegetable, with a very distinct flavor that reminds you of anise. Some even associate the flavor with licorice. Fennel can be eaten raw in a salad or fried, grilled or roasted. It pairs great with all kinds of food: meat, fish, fruits and vegetables.

Roasted

I love fennel that has been soaking in a nice vinaigrette for a couple of hours, almost liked pickled fennel. It’s also great sauteed, but my absolute favorite way to eat it, is roasted. Its easy, it’s fast and delicious. Prep time is maybe 5 minutes and you need just a couple of ingredients. Roast it to your preference and you’re ready to dish up.

Ingredients

2 – 3 fennel bulbs

50 g freshly grated Parmesan

1 tbsp olive oil

salt/pepper

Instructions

Preheat oven to 200°C.

Remove the fennel fronds but don’t throw them away.

Roasted Fennel

Cut the bulb in half and remove the hard part.

Roasted Fennel

Then cut in thin strips. I just used a knife, but you can also use a grater or food processor.

Roasted Fennel

I use freshly grated Parmesan in this recipe, but you could also use store bought grated Parmesan (but it’s dryer and doesn’t melt as well as freshly grated cheese).

Roasted Fennel

Mix fennel, cheese and olive oil in a bowl and add some salt and pepper.

Roasted Fennel

Roasted Fennel

Transfer to an oven dish.

Roasted Fennel

Bake ca. 30 – 45 minutes, the exact time depends on how soft or how crunchy you like your fennel.

Roasted Fennel

Serve with some of the fennel fronds sprinkled on top.

Enjoy!

PS: the fennel fronds are also great in salads. Or make a dip with Greek yogurt, finely chopped fennel fronds, crushed garlic, lemon juice, salt and pepper.

Roasted Fennel
Geroosterde Venkel
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Roasted Fennel

Author Nicole

Ingredients

  • 2-3 fennel bulbs
  • 50 g freshly grated Parmesan*
  • 1 tbsp olive oil
  • salt/pepper

Instructions

  1. Preheat oven to 200°C.

  2. Remove the fennel fronds but don’t throw them away.**

  3. Cut the bulb in half and remove the hard part.

  4. Then cut in thin strips. I just used a knife, but you can also use a grater or food processor.

  5. Mix fennel, cheese and olive oil in a bowl and add some salt and pepper.

  6. Transfer to an oven dish.

  7. Bake ca. 30 – 45 minutes, the exact time depends on how soft or how crunchy you like your fennel.

  8. Serve with some of the fennel fronds sprinkled on top.

Recipe Notes

*I use freshly grated Parmesan in this recipe, but you could also use store bought grated Parmesan (but it’s dryer and doesn’t melt as well as freshly grated cheese).

**The fennel fronds are also great in salads. Or make a dip with Greek yogurt, finely chopped fennel fronds, crushed garlic, lemon juice, salt and pepper.

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4 Comments

  • Reply

    Kreanimo

    November 16, 2017

    Hmmm venkel vind ik super lekker.
    Was ook altijd één van de eerste groenten die ik de kindjes gaf als baby.

    • Reply

      Nicole

      November 16, 2017

      Lekker én gezond!

  • Reply

    Cynthia

    November 17, 2017

    Ik heb het wel een op, maar of het naar drop smaakt kan ik me niet herinneren.

    • Reply

      Nicole

      November 18, 2017

      Ik heb ook niet de associatie met drop, wel met anijs. Maar er schijnt ook een stofje in venkel te zitten, dat ook in drop zit (ofteweel in zoethout) en dat doet bij sommigen denken aan drop als ze venkel eten.

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