Recipe Page: Fennel

Classic Roasted Fennel and Orange Salad

Duration: 40 minutes

Delicious sweet and roasty flavours combine in this incredible dish.

Utensils

  • Baking sheet

Ingredients

  • 2 fennel bulbs, thinly sliced
  • 2 oranges, peeled and segmented
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and black pepper to taste
  • Fresh mint leaves for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the thinly sliced fennel with olive oil, balsamic vinegar, salt, and black pepper.
  3. Spread the fennel on a baking sheet and roast in the preheated oven for 20-25 minutes or until golden brown.
  4. Arrange the roasted fennel on a serving platter and top with orange segments. Garnish with fresh mint leaves before serving.

Vegetarian Fennel and Spinach Risotto

Duration: 40 minutes

A delightful risotto full of incredible flavours.

Utensils

  • Pan
  • Ladle

Ingredients

  • 1 cup Arborio rice
  • 1 fennel bulb, finely chopped
  • 2 cups fresh spinach, chopped
  • 1 onion, finely chopped
  • 4 cups vegetable broth, kept warm
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. In a pan, heat olive oil over medium heat. Add chopped fennel and onion, sautéing until softened.
  2. Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent.
  3. Pour in white wine and stir until mostly evaporated.
  4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  5. When the rice is almost cooked, stir in chopped spinach, Parmesan cheese, salt, and black pepper.
  6. Continue stirring until the risotto is creamy and cooked al dente. Serve warm.

Vegan Fennel and Potato Soup

Duration: 40 minutes

Wholesome, warming and delicious. A wonderful weeknight soup.

Utensils

  • Large pot
  • Immersion blender

Ingredients

  • 2 fennel bulbs, diced
  • 3 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and black pepper to taste
  • Fresh dill for garnish

Instructions

  1. In a large pot, sauté chopped onion and minced garlic until softened.
  2. Add diced fennel and potatoes, stirring for a few minutes
  3. Pour in vegetable broth and coconut milk. Season with ground cumin, ground coriander, salt, and black pepper.
  4. Bring to a simmer and cook for 20-25 minutes or until the potatoes are tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Garnish with fresh dill before serving.