I am a vegetable lover...I used to claim that the only
vegetables I didn't like were brussel sprouts and fennel. Then I tried oven
roasted brussel sprouts and I was a convert; now I like them roasted, shaved
and sauteed ...really any way except the old fashioned steamed-till-mush
method.
So fennel was my last holdout. I'm not a licorice fan and
taragon is one of my least favorite spices. But I had a dish or two at a
restaurant that included fennel and the taste wasn't overpoweringly anise
flavored but kind of intriguely sweet and complex. So I decided to give it a
try by oven roasting. Honestly, I think you can oven roast your old sneakers
and they might be edilbe. Well, the long and short of it is that oven roasted
fennel topped with parmesan cheese is sublime. I love it for lunch, dinner,
whenever.
The following recipe is adapted from one that appeared in
the Philly Inquirer. I upped the spinach and added the sausage which I bought
from our local farmer's market (stay tuned for another post on these).
My favorite
saugage purveyor is Maiale Deli & Salumeria (http://maialecuredmeats.com/) They have
an amazing variety of sausages, from the sweet italian and other standards to
duck with fig and goat cheese, wild boar with caramelized apples and blue
cheese, chicken marsala and the list goes on. If you check their site, you can
see they are at a number of the local farmers markets as well as having their
store in Delaware. You could use any of
those with this recipe, though I used the duck sausage this time and it was
incredibly delicious.
Anyways, be adventurous, give this recipe a try and tell
me what you think. Try the fennel...really it's amazing!
Warm White Beans with Sausage and Roasted Fennel
("almost cassoulet")
3-4 servings for those with an appetite
2 large fennel bulbs, thinly sliced (don't remove much of
the outer layers, just rinse well)
3 tablespoons olive oil divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt divided
1/4 teaspoon ground red pepper
2 garlic cloves minced
Cooking spray
3 tablespoons freshly grated Parmesan cheese (or Trader
Joes 4 cheese italian blend)
1 can (15.8 oz) Great Northern beans, rinsed and drained
1 bag of baby spinach
1 pound of great sausage removed from casing
Preheat oven to 450 degrees
Combine fennel, 1 T of oil, 1/2 t black pepper, 1/4
teaspoon salt, red pepper and garlic in a large bowl, tossing to coat the
fennel. Arrange the fennel in a single layer on a jellyroll pan sprayed with
cooking spray. Bake at 450 or 12 to 15 minutes until the fennel starts to brown
and caramelize. Stir, sprinkle the cheese over the fennel mixture and back for
another 5 minutes or so. (At this point
if you want to skip the rest of the recipe and just eat the fennel as a side
for dinner or a quick lunch, you can stop here)
While the fennel is roasting, heat a large non-stick
skillet, sprayed with cooking spray, over medium heat and add the sausage, cooking till done.
Remove some of the excess fat if it looks too much but leave some in to cook
the remaining ingredients.
Once the sausage looks cooked but not dried out, add the
spinach and put a top on the skillet for a bit to cook the spinach down. Remove the top and stir until spinach is
fully wilted and then add the beans and stir till heated through.
Add the fennel mixture, 1/4 t black pepper and 1/4 t salt.
Cook for about 2 minutes and serve in bowls with crusty bread on the side.
Bon Appetit!
Okay, I'm going to take your word for it and give this a try! (I'm no fennel fan, but the rest of the ingredients in your recipe are among my favorite things). I'll let you know how it goes.
ReplyDeleteAnd great job on starting this blog!