Fennel is a plant or herb that I have rarely worked with. I have used it with other veggies n soups, gratin etc, but fennel as a main ingredient in a dish was a big' NO'. But recently I decided to take the risk and tried the simple roasted fennel from Simply Recipes. And I paired it with a spicy herbed aioli to be precise.
Fennel : one bulb atleast with the stalks cut and the bulb sliced lengthwise into bite sized pieces. You can use the stalk in soups or stocks etc.
Salt, Balsamic Vinegar, Olive oil: as per taste.
Slice the fennel bulb lengthwise into bite sized pieces. Apply oil and balsamic vinegar and toss to coat.
Spread the pieces in a lined baking dish in a layer and bake in a preheated oven at 400F/ 200C for about 25-30 minutes or more until you can see the edges getting browned or caramelized.
Serve warm with Aioli or choice of dip. It is slightly sweet and a bit tangy thanks to the balsamic vinegar. It can be tasted as itself as a snack, but the pair brings out more taste.
Aioli is Italian mayo based dip. Authentically you make it with eggs,oil and other flavourings - same way as you make a mayonnaise. But a quicker way is to blend falvourings with already available mayo.Recently I saw Vicky Ratnani cooking episode where he had made a green chili aioli with eggless mayo available. Though I had forgotten the measurements and estimates I simply tried out the dip as per my taste and also using the Food Network aioli as a reference.
Ingredients & Preparation:
Green Chilli: 1-2 as per taste
Mayonnaise: 2 big spoons atleast
Mint: few leaves about 2 tbsp
Coriander/ Cilantro: about 4 tbsp
Garlic: 1 big clove peeled
Lemon juice: as per taste
Salt & Pepper : as per taste
Blend together all the ingredients until smooth. Check the taste and adjust the required ingredients.
Excellent dip, easy to make and great to taste.