ROASTED CURRIED FENNEL (FENNEL-HATERS PREPARE TO BE CONVERTED!)

A simple dusting of spices transforms fennel into a flavourful and exotic dish, infusing the grey winter months with the vibrant colours of the rainbow.

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I try to incorporate a variety of seasonal, plant-based meals into our weekly diet. One way to keep them exciting is by changing their flavor profile, which works especially well with fennel.

Fennel can have a strong anise flavour, and I guess you either like it or hate it. I used to hate it, but after preparing it this way for the first time many years ago, I have grown to like it.

The dish needs only one ingredient along with some pantry spices, and it's also it incredibly simple and fast to prepare. It's both flavourful and interesting, making it an ideal way to enjoy seasonal produce with a unique taste, while also adding vibrant colours to the grey winter months.

This simple tray roast requires little effort: the fennel is cleaned and sliced, sprinkled with spices, and roasted in the oven for 20 minutes until tender and browned.

I love the natural shapes and colours of food. Those fennel slices, with their beautiful, flower-like shape, look like a painting to me, making them stand out on any dining table.

We do eat also with our eyes, so I usually set the entire tray in the center of the table, family-style. This also keeps the fennel hot and crisp. If you prefer to transfer it to a serving dish, ensure it's large enough, as piling the fennel slices might make them soggy, especially if you don't serve them immediately.

TIPS

• Use fennel when it's in season and at its peak quality. 
• Zero-waste suggestion: place any washed and trimmed pieces, stems, fronds, etc, into a zip lock bag and freeze them. They are excellent for use in soups and stocks. 
• Initially, I used to cut out a triangle of the tough lower part of the bulb, but now I leave it in - less waste! It just adds a different texture compared to the rest of the bulb. If it's still too tough after roasting, you can always remove it while eating. 
• More reasons to enjoy fennel: according to the World-Health-Food Website fennel contains a lot of Vitamin C and other nutrients, is high in fibre, and has anti-inflammatory properties. See also here for more information. 

LINK1

HOW TO PREPARE

ROASTED CURRIED FENNEL

Jump to:  TEXT RECIPE 

Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food

The following ingredients are adapted from Soni's recipe: I included fennel seeds, and instead of mixing the spices, I sprinkle them individually over the fennel slices, so the amounts may vary, also depending on the size of fennel bulbs used. 

INGREDIENTS: 

• 1-2 fennel bulbs (depending on size)
• 2 teaspoons curry powder
• 1/2 teaspoon mild paprika powder
• 1 teaspoon fennel seeds
• about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level)
• fine sea salt
• extra virgin olive oil

DIRECTIONS:

1. Pre-heat the oven to 200°C / 180°C fan.

2. Line a large baking tray with parchment paper. 

3. Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end, and any discoloured or soft parts on the outer layer (in case the outer layer is extremely tough or discoloured, remove it completely). Cut off the green stalks, leaving a couple of centimetres on the bulb. Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Arrange the slices in a single layer on the prepared baking tray. 

4. Season: Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons curry powder, 1/2 teaspoon mild paprika powder, approximately 1/2 teaspoon red chilli powder, or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Sprinkle over 1 teaspoon of fennel seeds, then season with fine sea salt. Drizzle the slices once more with olive oil. 

5. Roast: Roast the fennel slices in the preheated oven for about 20-30 minutes, or until they turn a nice golden colour and become tender. 

6. Serve immediately and hot.

LINK2

TEXT RECIPE

ROASTED CURRIED FENNEL

Jump to: PHOTO RECIPE  

Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food

The following ingredients are adapted from Soni's recipe: I included fennel seeds, and instead of mixing the spices, I sprinkle them individually over the fennel slices, so the amounts may vary, also depending on the size of fennel bulbs used.

INGREDIENTS: 

• 1-2 fennel bulbs (depending on size)
• 2 teaspoons curry powder
• 1/2 teaspoon mild paprika powder
• 1 teaspoon fennel seeds
• about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level)
• fine sea salt
• extra virgin olive oil

DIRECTIONS:

1. Pre-heat the oven to 200°C / 180°C fan.
2. Line a large baking tray with parchment paper. 
3. Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end, and any discoloured or soft parts on the outer layer (in case the outer layer is extremely tough or discoloured, remove it completely). Cut off the green stalks, leaving a couple of centimetres on the bulb. Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Arrange the slices in a single layer on the prepared baking tray. 
4. Season: Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons curry powder, 1/2 teaspoon mild paprika powder, approximately 1/2 teaspoon red chilli powder, or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Sprinkle over 1 teaspoon of fennel seeds, then season with fine sea salt. Drizzle the slices once more with olive oil. 
5. Roast: Roast the fennel slices in the preheated oven for about 20-30 minutes, or until they turn a nice golden colour and become tender. 
6. Serve immediately and hot.

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