This week at the Farmer's market was this wonderful white bulb vegetable covered in whispy green frawns that looked a lot like dill.  It was Fresh fennel.  Fennel is one of those interesting vegetables that rarely finds it's place on the dinner table, mostly because of it's mystery.  A little like celery with a licorice taste, it's certainly unusual.  The Anise/licorice taste is more strong when eaten raw but mellows out quite a bit when cooked.  You mostly want to eat the white bulb but the tops can be used to flavor soup stocks so save these in the freeze for next time to make soup!  

Farro adds a nice nutty flavor to this dish.  Farro is a little bit like barley and often used in the same ways.  Outside of a soup it makes an interesting replacement for other grains like rice.  It's technically a wheat grain.

 

This dish is insanely simple but full of flavor. If you're trying to cleanse or eat a whole food diet this is a perfect dish because the grains make it filling as well.

You will Need:

1 Large Fennel Bulb, cut in half and rinsed.

3 small carrots, cut lengthwise

2 TBSP Olive Oil

1 TBSP Balsamic Vinegar

1 CUP Farro

Salt and Pepper to taste

1 TSP Lemon Juice

Drizzle the carrot with a little olive oil and wrap in foil.  Set aside.  Preheat your BBQ to a medium heat.  Drizzle the Fennel halves with olive oil and sprinkle with salt.  Place these cut side down on the BBQ until scorched.  Turn 1/4 and scorch again.  Turn them upside down and let sit on the grill, along with the carrots that you wrapped in foil.

Heat 2 Cups of Water and bring to a boil.  Simmer the farro for about 10 minutes or until chewy and tender.

Poke the Fennel with a knife, it should be firm yet able to push a knife through when done.

Chop the Fennel and carrots into bite sized pieces.  Toss with the lemon Juice and Vinegar.

Service the grilled vegetables on top of the drained farro on a plate and serve.  Season with Salt and Pepper.




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