Cooking with fennel is not something I do on a daily basis. However, the purported benefits of fennel for hormone regulation and ease of digestive disorders couldn’t come at a better time!
The bulb, I know what to do with, sauté’ with onions, garlic, mushrooms and sweet potatoes to make a delicious side dish for fish.
Well that takes some thinking and searching to see what others do. One girl said she makes pesto. Although, she didn’t state what she put in the pesto.
There you go, use what you’ve used in the past to make basil pesto……and most importantly, use what you now have on hand.
So here you go:
1 Bunch Fennel Fronds pulled off the stalks
2 Tbsp. Grated Parmesan
3 Tbsp. Organic olive oil
2 Tbsp. Sliced Almonds
Juice of 1 lime, dash of pepper, 1/2 tsp garlic powder or 1 small minced clove garlic.
Blend in Food processor and its’ done!
I mixed this with 2 tsp Greek yogurt and put it on my Greek Seasoned Flounder…..yum!