I’m on vacation this week in, hopefully, sunny Hawaii, but I wanted to share this great in-season recipe with fennel and scallions. In place of the scallions you could easily use onions or leeks. Enjoy this simple, Italian-inspired side dish.
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Servings: 6
Time: 25 minutes active; about 50 minutes total
2 12-ounce fennel bulbs, fronds removed, washed thoroughly and cut into quarters or eighths depending on size
6 large scallions, about a bunch, washed thoroughly and sliced
1/2 cup whole wheat flour
2 tablespoons vegan butter, divided
1 cup grated parmesan or asiago
1/2 teaspoon salt and pepper, each
1. Bring a large pot of salted water to a boil. Add the fennel and cook for 5 minutes to soften and remove some of the harsh licorice flavor. Drain, pat dry and set aside.
2. Preheat oven to 375 degrees.
3. Meanwhile, heat 1 tablespoon of butter in a large skillet. Add scallions and sauté for 5 minutes.
4. Coat the fennel with flour and arrange in a 9×13 dish coated with cooking spray.
5. Scatter scallions over the fennel. Cover with cheese, dot with remaining 1 tablespoon butter and sprinkle on salt and pepper.
6. Bake for 25 minutes until the cheese is melted and golden. Serve hot.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.
