Simmering #Soups. Roasted Carrots and Fennel with Beans, Chard and Spinach Sautee | Waking Up VeganWaking Up Vegan. Log in: Kristin Meier My food journey has challenged me to think outside the standard recipe box of casseroles, stews, and roasts and has challenged me to increase my vegetable vocabulary. Before adopting a plant-based diet, I had no idea how to prepare unique vegetables, such as leeks, collard greens, jicama, rutabaga, beets, parsnips, and turnips. Well, today was another first. I prepared a dish with fennel. After doing my homework, I learned that fennel is an aromatic vegetable with an anise flavor originating from anethole, a compound which has been shown have antioxidant and anti-inflammatory properties. Fennel is rich in vitamin C and contains fiber, copper, magnesium, and potassium.
The beautiful vegetable has a bulbous base, stalks similar to celery, and fine leaves. I decided to pair the fennel with carrots, Swiss chard, spinach, beans, and spice for a vitamin and protein packed dish with lots of kick! Preheat oven to 450°. You might also like:
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