Farmer's market haul

[rachelmanija]

I have fennel with leafy bits (which I have never cooked before), daikon (ditto), onions, garlic, purple and Yukon gold potatoes, carrots, leeks, onions, and garlic.

What should I do with them, separately or together?

Comments

[sapphsmum.livejournal.com]

Sounds like the making of a wonderful homemade soup. But then it's raining and cold here and soup of any kind sounds great.

Hugs,Christina

[thomasyan.livejournal.com]

I've never had cooked fennel. I imagine it is roughly like celery. I like it raw: It is nice and sweet.

[oursin.livejournal.com]

Roast them all together - chop everything into medisum-size pieces (peel garlic but leave cloves whole), put in baking dish, toss it all in a spoonful of olive or other oil, cook in a medium oven until everything's tender. Or leave a bit longer so you get caramelisation.

[misia.livejournal.com]

Everything but the daikon can be roasted very happily indeed.

Roasty-toasty fennely goodness is mmmmmmm. (Though you don't use the leaves.)

Roughly how to do it:

2 fennel bulbs
2 tbl cooking olive oil
1/2 cup white wine
1 clove of garlic , peeled, smashed and chopped
Salt and pepper

1. Cut off the top of the fennel bulb, and parboil whole for 5-10 minutes. Cut into quarters or sixths, lengthwise.

2. Place in an oval or round terra cotta baking dish, coat with olive oil and add the wine and garlic. Season with salt and pepper.

3. Place in a moderate to hot oven for 15 minutes, or until the fennel is soft when pierced with a fork. If the tops are browning too fast, cover with foil, then remove the foil for the last few minutes. The wine should reduce to make a nicely flavored sauce.

Alternately you can parboil and cut up your fennel, then add it with cut up (not parboiled) onions, garlic, potatoes, carrots, leeks (white parts only), and toss with a moderate amount of olive oil and some salt and pepper and roast inna oven at about 350 F -- on a large flat pan so they don't get crowded -- until they are all done and delicious and soft and caramelized in places and YUM.

Esp. nice with a roasted chicken. Which can be cooked at the same time, btw.