A simple dusting of Indian spices transforms fennel into a flavourful and exotic dish, infusing the grey winter months with the vibrant colours of the rainbow.
I try to incorporate a variety of seasonal, plant-based dishes into our diet, especially during the week. One way to keep things interesting, is by simply changing the flavour profile, and that works particularly well with fennel.
Fennel has a dinstinct anise flavour, and I guess you either like it of hate it. I used to hate it, but since making it this way for the first time many years ago, I have really warmed up to it.
The dish requires just one ingredient and a few pantry spices, making it incredibly easy and quick to prepare. It's both flavourful and interesting, making it a perfect way to enjoy seasonal produce with a unique taste, as well as bringing vibrant colours into the grey winter months.
An easy tray roast, it involves minimal effort: the fennel is cleaned and sliced, sprinkled with the spices, and roasted in the oven for 20 minutes until it is tender, browned and vibrant.
I adore the natural shapes and colours of food, and to me, those fennel slices are so beautiful, looking like a painting with their colourful, flower-like shape, making them a highlight on any dining table.
We very much eat with our eyes, so I often just place the whole tray, family-style, in the centre of the table. This also helps to keep the fennel hot and crunchy. In case you transfer it to a serving plate, make sure to use a large one, as stacking the fennel slices will most likely make them sweaty.
Tips:
Utilize 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.
How to prepare
ROASTED CURRIED FENNEL
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 generously on the fennel slices individually, so the amounts may vary, also depending on the size of the fennel bulbs used.
INGREDIENTS:
1-2 fennel bulbs (depending on their 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 conventional heat / 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 very tough or bruised and discoloured, remove it completely). Cut off the stalks, leaving a couple of centimetres on the bulb.
Zero-waste suggestion: washed, non-discoloured off-cuts can be frozen in zip-lock bags for later use in soups or stocks.
4) Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Place the slices in a single layer on the prepared baking tray.
5) 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. Add 1 teaspoon fennel seeds, then season with fine sea salt.
6) Roast the fennel in the preheated oven for about 20-30 minutes, or until the slices turn a nice golden colour and become tender.
7) Serve immediately and hot.
TEXT-ONLY RECIPE
ROASTED CURRIED FENNEL
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 generously on the fennel slices individually, so the amounts may vary, also depending on the size of the 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
Equipment: large baking tray
DIRECTIONS:
1) Pre-heat the oven to 200°C conventional heat / 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 stalks, leaving a couple of centimetres on the bulb.
Zero-waste suggestion: washed and non-discoloured off-cuts can be frozen in zip-lock bags for later use in soups or stocks. 4) Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Place the slices in a single layer on the prepared baking tray.
5) 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. Evenly distribute 1 teaspoon fennel seeds, then season with fine sea salt. Generously drizzle the slices with olive oil. 6) 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.
7) Serve immediately and hot.
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