Fennel - what is it? A big onion? A bulb? Is it even edible? YES and how delicious it is!Fennel can be a bit tough & fibrous with an anise flavor. It is also light, crunchy & refreshing found in many Mediterranean recipes. We not only grow our own big bulbs of fennel but another variety of fennel grows wild along our road - the more leafy/flowery type to used as an aromatic.
Here is one of my favorite winter/early spring recipes from Jason below. Other ways to use/eat fennel: roasted, braised in white wine and the most simplistic - young fennel can be cut into chunks & dipped into olive oil & salt.
Fennel & Blood Orange Salad
1 bulb of fennel, cut in 1/2 and remove core
2-3 blood oranges
salt & pepper
3 glugs of extra virgin olive oil
Slice fennel as this as possible (use a food slicer or mandolin if available).
Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl.
Mix sliced fennel, juice from the pulp & oranges - season with salt & pepper.
Drizzle with olive oil & toss.
Let stand for 10 minutes then serve.
2-3 blood oranges
salt & pepper
3 glugs of extra virgin olive oil
Slice fennel as this as possible (use a food slicer or mandolin if available).
Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl.
Mix sliced fennel, juice from the pulp & oranges - season with salt & pepper.
Drizzle with olive oil & toss.
Let stand for 10 minutes then serve.
If the machine will only be used occasionally, you may consider buying a hand operated squeezer. These are usually inexpensive and are ideal for making one or two cups now and then. You should however know that you will have to peel and slice the fruits by yourself Orange Juice machine www.orangejuicer-review.com
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