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Wednesday, July 18, 2012

Grilled Marinated Fennel

My son, Jake, loves fennel.  I can give him a bowl of thinly sliced fennel bulb and he'll eat it like popcorn.  It's good for you and versatile. 

But for some, it can be a little confusing how to use this licorice-flavored veggie.  I like it raw in a salad.  Or use it in any kind of saute to add a little unique flavor.  Roasting it brings out the sweetness and makes for a great side dish.

I really love it marinated and grilled like in the following recipe that I made at Blooming Glen Farm last week.  It's easy and is a great accompaniment to any kind of grilled meat, poultry or fish.  Give it a try!

Grilled Fennel from The Barbecue! Bible by Steven Raichlen
Serves 4

4 small or 2 large fennel bulbs (1 ½-2 lbs)
1/3 cup olive oil
1/3 cup balsamic vinegar
2 Tbsp honey
2 cloves garlic, minced
2 small shallots, minced
3 Tbsp fresh tarragon or basil, chopped
Salt and pepper to taste

1.      Cut the stalks and outside leaves off the fennel and reserve for another use.  Cut each bulb lengthwise into ½”-wide slices through the narrow side.

2.      Combine the oil, vinegar, honey, garlic, shallots and tarragon in a large nonreactive bowl and whisk to mix.  Add the fennel and toss to coat.  Cover and let marinate for 2 hours, not necessarily in the refrigerator.

3.      Preheat grill to high.

4.      When ready to cook, remove the fennel slices, arrange on the hot grate and grill, turning with tongs until just tender, 8-16 min in all, seasoning with salt and pepper.  Toss the grilled fennel with any remaining marinade and serve warm or at room temperature.

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