Fennel with Garlic and Parsley


Fennel with Garlic and Parsley

Fennel with Garlic and Parsley
Ben Gebo

This recipe is from the Trufflehead app for iPhone and iPad (recently on Apple's New and Noteworthy, Top 25 Lifestyle, and What’s Hot featured iPhone app lists). See it in action here. Check out this review of the app on AppAdvice.com and this one on dabblemag.com. For a free taste of Trufflehead, you can download Trufflehead Starter.

This recipe ranks in our Top 5 and here’s why: only 4 ingredients and a huge flavor-to-effort ratio. It’s also unique, sophisticated, and perfect for entertaining. Roast the fennel up to 3 days in advance; mince the garlic, parsley, and fennel fronds the night before. Then, just before serving, proceed from Step #4. The mild licorice flavor of fennel goes beautifully with pork, lamb, and seafood. Try it with Shrimp Marinara, Roasted Pork Tenderloin with Port Wine Reduction, or Tilapia Agrodolce.

Please note: Although this post is a permanent feature of our website, the recipe itself will only be available for 1 week so that we can preserve value for Trufflehead app users. If you want to make this dish, please print it out so you will have it for future reference.

Servings: 4

Time: : 30 to 60 minutes

Difficulty: Moderate

Fennel with Garlic and Parsley

  • 4 medium fennel bulbs with stalks and fronds (about 1½ pounds total)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced (2 teaspoons)
  • 1 tablespoon minced flat-leaf parsley (leaves from about ⅛ medium bunch)
  • Salt
  • Freshly ground black pepper

1. Preheat oven to 450°F.

2. Remove stalks from bulbs; reserve fronds. Halve fennel bulbs lengthwise; remove cores. Place cut sides of each bulb together; wrap tightly in foil packet. Arrange packets on baking sheet; roast 30 to 40 minutes, or to desired tenderness. (Roasting time increases with size.) Wearing protective gloves, carefully open packets to release steam. When cool enough to handle, drain in colander. Cut each half lengthwise into slices ⅓-inch thick. Do not be concerned if layers separate. (Fennel can be prepared to this point up to 3 days in advance and refrigerated in covered container.)

3. Coarsely chop 2 tablespoons of reserved fronds; set aside.

4. Place large nonstick skillet over medium heat. When hot, add oil in a little pool; do not spread it around. When hot, add garlic and parsley to pool. Cook 1 minute, stirring gently to coat without dispersing oil. When garlic mixture is fragrant, spread over entire pan. Add fennel; season with salt and pepper. Cook 2 to 3 minutes, tossing and stirring to combine. Sprinkle with chopped fronds. Serve hot, warm, or at room temperature.

Per serving: 71 calories, 3 g total fat, trace saturated fat, 0 mg cholesterol, 12 g total carbohydrate, 5 g dietary fiber, 2 g protein, 82 mg sodium.

Related Trufflehead Posts

Jessica Maillet’s Fennel with Garlic and Parsley

Jessica Maillet’s Fennel with Garlic and Parsley

Mar. 25th | Posted by 0 comments

After adding sliced fennel bulb to a beef stew recently and loving the way it melded in with the beef broth and other vegetables, I thought I’d like to try fennel on its own: you know, let it be its own star of the show. Fennel has a unique licorice flavor that I absolutely love. [...]

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2 comments Add a comment

  1. Ben @awesomeveganblog.com

    Found you on HealthyAperture. :) Nice. I made something similar yesterday, a white beet salad: http://awesomeveganblog.com/2013/01/22/vegan-meal-of-the-day/

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