Roasted apples and fennel brings you a sweet, nutty licorice-anisey flavor. It’s a wonderful combination that you can serve as a standalone side dish or puree and add to your favorite savory soup. Fennel tastes like a cross between licorice and cabbage. When you roast fennel, it brings out the licorice flavor but also adds a slightly nutty twist to the flavor. It is also a great addition to a roasted potato or carrot dish.
- 1 bulb fennel
- 3 apples Macintosh or Granny Smith
Preheat oven to 400F - Remove feathery greens. Slice fennel into
quarters, peel, core and chop apples. Add to baking sheet and brush
with olive oil. Roast uncovered on a baking sheet until soft and tender.
Puree or mash as needed. Mix ins: fruits, meats, yogurt, grains, veggies