Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery and a fresh licorice flavour. It caramelizes as it cooks, taking on a sweeter flavour and tender, melt-in-your mouth texture. It has all sorts of health benefits too, It’s low in calories, but high in nutrients like dietary fiber, potassium, and vitamin C, to name a few.
Thinly slice then marinate in lemon juice, olive oil, and salt, it is delicious on its own or in a larger salad. Dress it up with herbs, nuts, and shaved Parmesan cheese. To roast cut into wedges, spread them cut-side-down on a baking sheet with a little space between each one. Toss them with olive oil, salt, and pepper, and roast at 180 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges.