KEEP IT SIMPLE: A FENNEL BULB & SOME CARROTS
When you can, try a recipe/veggie totally different from what you are used to...you may surprise yourself.
I've watched chefs on cooking shows use celery bulbs so many times and talk so highly about the flavor. Finally picked up one and a few hours later was wondering why I'd waited so long.
After the photo shoot (for pic 1), I washed and sliced the bulb, removed the leaves and chopped those and stored them for future use in soups.
I sprayed a frying pan and put the sliced fennel and sliced carrots, turned them over when brown and covered lightly to make sure they cooked through. I put half the amount of salt I would normally use and pepper to taste. Then I sprinkled some Parmesan cheese and pepper on top and put it in the toaster oven for the cheese to melt. (Remember the earlier comment about half the salt...that's because the cheese might make it too salty). After sprinkling some finely chopped fennel leaves on top, I served it with hot sauce on the side and it was gone in a few minutes!
The fennel did not have a strong anise/somph flavor, looked like onion slice but melted in the mouth like only fennel can...the carrots made a nice contrast. Chilli powder would go great with this too but I was making it for someone who cannot have any because of diet restrictions.
When you can, try a recipe/veggie totally different from what you are used to...you may surprise yourself.
I've watched chefs on cooking shows use celery bulbs so many times and talk so highly about the flavor. Finally picked up one and a few hours later was wondering why I'd waited so long.
After the photo shoot (for pic 1), I washed and sliced the bulb, removed the leaves and chopped those and stored them for future use in soups.
I sprayed a frying pan and put the sliced fennel and sliced carrots, turned them over when brown and covered lightly to make sure they cooked through. I put half the amount of salt I would normally use and pepper to taste. Then I sprinkled some Parmesan cheese and pepper on top and put it in the toaster oven for the cheese to melt. (Remember the earlier comment about half the salt...that's because the cheese might make it too salty). After sprinkling some finely chopped fennel leaves on top, I served it with hot sauce on the side and it was gone in a few minutes!
The fennel did not have a strong anise/somph flavor, looked like onion slice but melted in the mouth like only fennel can...the carrots made a nice contrast. Chilli powder would go great with this too but I was making it for someone who cannot have any because of diet restrictions.
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