Posted by: Macabre
« on: May 26, 2014, 12:43:49 PM »We used fennel a lot--on it's own, in things and as a sub for raw celery, which DS is allergic to.
I love to slice it, squeeze line juice and our grated parm on it and roast it. I coat the baking sheet with a little olive oil. Hmm. I guess I cook one side first, turn over, THEN pout the line and parm on before rotating that side.
I love to slice it, squeeze line juice and our grated parm on it and roast it. I coat the baking sheet with a little olive oil. Hmm. I guess I cook one side first, turn over, THEN pout the line and parm on before rotating that side.