Fennels. This has to be the most underrated root vegetables – at least in my kitchen, until recent pseudo Atkins craving kicked in during a very hungry visit to H-Mart. I can seriously say that the thought of picking one up to touch and smell has never crossed my mind. But the glorious moment that I did, I can’t stop. For one, the vegetable looks intimidating with the big bulbs and chaotic foliage greenery everywhere. Secondly, it just looks like a big fat smelly onion. Mind you, I truly love onions to no end. However, this particular vegetable just doesn’t appeal to me. How narrow minded of me now that I have tasted the most sweet and aromatic root vegetable ever!
I think fennel are best when roasted. It brings out the most sweetness in it but still retain its crunchy texture. They’re also known for being a diuretic, good for people with hypertension. Not only does it taste great but it’s also beneficial for out health!
- Turn oven to 400 degrees
- On a flat pan, drizzled olive oil and placed the fennels, garlic, shallots on
- Salt and pepper to taste
- Drizzle some more olive oil over the vegetables and mixed evenly
- Pop in the oven for about 25 min. or when the fennels have caramelized