While visiting my cousins in Wisconsin, Ilango and I obtained a great appreciation for fennel. While I have experienced this highly aromatic and flavorful herb as anise in Italian cookies like biscotti or Pizzelles and Ilango uses fennel seeds in cooking Indian food, our experience with the bulb-like stem base that is used as a vegetable was very limited. Therefore a little experimentation was required to accomplish a great fennel bulb recipe.
Ingredients
3 fennel bulbs, cut into quarters
1 cup bread crumbs
2 garlic cloves, minced
1/2 cup dried parsley
3 tbsp olive oil
3 tbsp yogurt spice (if you have it)
Directions
1. Add fennel to a large pot of boiling salted water. Boil for 10 minutes or until tender.
2. Meanwhile combine in a small bowl garlic, bread crumbs, parsley, and yogurt spice. Preheat oven to 375 F.
3. Drain fennel and place the fennel on a baking dish.
4. Brush fennel with the olive oil.
5. Sprinkle fennel with bread crumb mixture.
6. Bake for 30 minutes or until the crumbs are crisp and golden.
Ingredients
3 fennel bulbs, cut into quarters
1 cup bread crumbs
2 garlic cloves, minced
1/2 cup dried parsley
3 tbsp olive oil
3 tbsp yogurt spice (if you have it)
Directions
1. Add fennel to a large pot of boiling salted water. Boil for 10 minutes or until tender.
2. Meanwhile combine in a small bowl garlic, bread crumbs, parsley, and yogurt spice. Preheat oven to 375 F.
3. Drain fennel and place the fennel on a baking dish.
4. Brush fennel with the olive oil.
5. Sprinkle fennel with bread crumb mixture.
6. Bake for 30 minutes or until the crumbs are crisp and golden.
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