Fennel, or anise as it is sometimes incorrectly called, is one of the root vegetables that does not get enough attention. This is partially to blame because it is hard to find and expensive when you do. Of course if people used it more that would change which makes this whole situation a vicious circle.
When choosing which ones to buy try and pick large bulbs with strong leafy stems and little to no brown coloration at the base. The best way to cook fennel is to roast it. Aside from the ingredients below you can add any other vegetable that may sound good roasted as well. I like to save the stems for later use in stocks or as a celery substitute. Once cut away from the bulb the stems will keep for 3-4 days wrapped in plastic in the refridgerator.
- 2 Fennel bulbs
- 4 large cloves garlic
- olive oil
Cut green stems away from white base of each fennel. Discard or reserve for another use. Cut bulbs in half. Cut each half in half again. Remove the center core from each 1/4 fennel slice. Place in a roasting pan. Peel garlic cloves and quarter. Add to pan and drizzle with olive oil. Stir well to coat and drizzle with more oil. Season with salt and pepper. Roast in a 350 degree oven until lightly browned on edges, about 30 minutes.