Fennel has a sweet, perfumy, anise-like flavor and imparts a light, bright spring-like quality to foods. Plus it is great for you, packed with Vitamins A and C as well as potassium and calcium.
Some may consider fennel a wonderfully versatile vegetable. You can slice raw fennel thin and serve to create a crisp salad. Or you can just throw it in the oven with a little balsamic and roast until it gets sweetly caramelized. For this month's recipe we are tossing with crumble, parmesan, and baking this dish until golden brown
In addition, this month's recipe is also a lovely side of a lighter fare, perfect to pair with fish or chicken and great for any holiday meal. It is very easy to prep and takes just about an hour to cook. Pair it all with the contrast of cherry tomatoes and you've created a dish that not only taste great, but looks great as well.
A delicious side or meal, utilizing a tasty spring vegetable, all created in Panibois. A huge amount of flavor and a very easy-to-make recipe wrap everything up into one delicious bundle.
Not only that but the ingredients are something you probably have lying around the house already. In any case, this recipe is easy, delicious, and cheap to recreate (although this may very well be considered the best part about any recipe). At least we think so. If you missed last month's video recipe chef Caroline Achard created a beautiful Strawberry Tart with Almond & Pistachio Cream Filling.
Fennel Gratin (Makes 3 Lady Molds).
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