A trio to celebrate ours
By esther on Wednesday, February 25 2009, 12:28 - Salad - Permalink
Well, it certainly has been awhile. I swear, I really I have been cooking - and eating for that matter. But free time has been spare and I've had quite a few fish to fry. Between work and getting ready for the addition of the "Bean", I just didn't have the energy to produce anything that I thought worth sharing. But now that Bean is here and his internship in "learning to sleep through the night or the better part of it" is nearing its end, I've got a little more time and energy. Still, everything I make is really simple. Basically, if I can't whip it up during nap time or it takes more than 20 minutes to get it from the fridge to the plate, I'm not going to bother.
Fennel, in all its forms, has been a diet staple since bringing Bean home. I was betting on its calming properties to help sooth the little man's colic. The colic was short lived but not the vegetable! Fennel was always one of those things that I love and enjoyed but never prepared. Now, most of the time I just chop it up, throw it in a pot with a big hunk of butter, let it get all brown and caramelized, and then cook it down his a little bit of water until it was melt in your mouth tender. Its warm and comforting and a nice change of pace from all the winter root vegetables we've been eating. Delicious - caramel and anise - almost like dessert for dinner.
I was looking for new ways to prepare fennel and add as many vegetables to my diet as possible. There really isn't a recipe. Its about as simple as you can get, but its tasty and refreshing. All you need is a food processor with two shredding blades (small and large), a bulb of fennel, a carrot and an apple. I shredded the fennel and the apple with the larger blade and the carrot with a smaller one. You can either mix it all together or stack the veggies for a tight presentation. I topped mine simply with just a bit of lemon juice and walnut oil since that is what I had on hand. Pistachio oil would be a nice replacement to the walnut oil or grainy mustard vinaigrette would add a nice punch. Served with cod and rice pilaf, the trio topped off a perfect lunch.
Comments
Looking at the Bean is like dessert for breakfast, lunch, and dinner. Praises to the trio, but a pox on all of your nut oils.
Il fallait mettre une bougie bien sûr!
Great to see you back! Your little guy is just beautiful....congratulations!
OMG Esther, I have missed you! Now I understand why :)
thank you! good to be back!
I'm so happy to read you again - bon retour !