Nutrition Fact For The Week: Fennel

                            

There are many edible parts of the fennel plant from the white bulb to the long stalks, the green leaves, though the flowers should not be eaten the seeds that grow from them are very good and nutritious for you.

The volatile oil found in fennel offers a variety of benfits for your body such as its ability to protect the liver, reduce inflammation and can aid in the prevention of cancer. The fennel bulb is packed with vitamin C and fiber. Cholesterol levels lower when eating fennel and is a useful way to prevent colon cancer. Fennel is a great souce of folate, which is a B vitamin, and potassium so it lowers blood pressure.

So we know that many parts of fennel can be eaten but there are also quite a few ways to prepare it. Fennel can be cut in a variety of ways depending on how you are serving it. The easiest and best way is to slice it vertically down the bulb. The stalks go great in soups or stews, the leaves can be used as a spice or to color up the presentation of a plate.

Here are some great recipes to get you started!

Roasted Fennel
Ingredients:

• 2 fennel bulbs, stalks cut off, bulbs sliced
• Olive oil
• Balsamic vinegar

Directions:

1. Preheat oven to 400°F.
2. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat.
3. Line baking dish with silpat or aluminum foil and lay out pieces of fennel
4. Roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Shaved Fennel Salad
Ingredients:

• 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1/8 teaspoon of chopped fresh thyme leaves
• 1 Tbsp chopped flat-leafed parsley
• 2 Tbsp shaved Parmesan cheese

Directions:

1. Mix all ingredients together and serve.

Information was found at whfoods.com
Its a great website to find out all kinds of nutrition facts on our veggies!