Fennel is a flowering plant species in the carrot family. It is a perennial herb with yellow flowers and feathery leaves. its native to the shores of the Mediterranean but now has become widely naturalized in many parts of the world.
Fennel is a highly aromatic and flavorful herb used in cookery, sweet desserts and toothpastes. In India, Fennel fruits are consumed as mukhwas -an after meal digestive and breath freshener. In 2014 , India produced 60% of the world output with China and Bulgaria as leading secondary producers.
This is an experiment that turned out really good - I had never had Fennel bulbs - the closest was a fennel seed
Ingredients
3 bulbs of fennel
1 handful of almonds
3 oranges
a few springs of fresh mint
2 handfuls of rocket
sherry vinegar
extra virgin olive oil
Method
Using a peeler, shave the fennel, then place in a bowl of ice water.
Toast the almonds in a dry frying pan, then coarse powder it.
Peel and very thinly slice the oranges, then arrange on a platter.
Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
Scatter the fennel mixture over the oranges and top with toasted almonds.
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