Healthy Living Recipes
Deb Morgan: I love playing around and exploring yummy new ways to enjoy a variety of veggies. Below is one of my favorite approaches to preparing fennel root. For many of you, this may be a totally new vegetable to add to your repertoire. Underrated in this country, it’s relished by the Italian. What better way to acknowledge this gastro-wonderful country than by spreading the word about fennel?
Caramelized Fennel with Goat Cheese
2 tablespoons olive oil
½ onion, sliced
1 fennel bulb, sliced
¼ teaspoon sea salt
1 tablespoon sweetener of choice (organic sugar, maple syrup, or agave)
¼ cup soft goat cheese
2 tablespoons pomegranate seeds to garnish
In a large pan, heat the olive oil at a medium temperature until it starts to shimmer. Add the onions and sauté until they start to brown, about five minutes. Add the sliced fennel bulb and continue to sauté for a minute, then add the salt. Continue to sauté until the fennel becomes tender. Add the sweetener and continue to sauté, adding a splash of water if everything is beginning to stick too much.
When the fennel is nicely caramelized, top with dollops of goat cheese. Allow the heat to soften the goat cheese. Remove from heat and garnish with the pomegranate seeds (and/or chopped fennel top).
Find more delicious and nutritious recipes in Kripalu Recipes.