K, so I’m wrapping these last two bits into the same post between they’re relatively simple. One more time, here’s that pic again since I’m lame and forgot to take individual shots. (Maybe I’ll add in some pics after the next time I make these. I have them in regular rotation at the moment). Fennel is the top left and if you don’t know which of these is green beans, then I feel sorry for you.
Roasted Fennel Bulbs
Budget half a fennel bulb per person. They taste like licorice if you’ve never had them before, so they can be a little overpowering if it’s not a flavor you’re used to. I’ve never had anyone ask for more than half a fennel bulb, but I’m not saying it couldn’t happen.
Cut any remaining green parts off and split the bulbs in half. Put them on a baking sheet and drizzle them with a roasting oil of your choosing. I use Grape Seed Oil because you shouldn’t really expose Olive Oil to high heat, but I’ll let you pick what you use. Throw a little salt of the cut side of the fennel bulb. Roast in a pre-heated 425-450 deg F oven until tender.
Green Beans, Snarfy Style
Green Beans, cleaned and trimmed
a little water
Salt and pepper
Get a pan on your stove, and get it nice and hot. Throw in a good oil for high heat (coconut oil or grape seed) and then add that garlic. Watch your pan because you don’t want to burn the garlic before you even get your green beans in there. Once the oil is infused with good garlicky flavor, throw in your green beans and toss in the hot oil until they start getting cooked marks. Throw in that little bit of water (depends on the amount of green beans, but somewhere around a 1/3 cup should do for your measurers) and slap the lid on quick. DO NOT TOUCH the lid for a few minutes. I can’t tell you how long because it’s a feeling. I’ve never timed it, but it’s just a few minutes until the green beans are cooked. Also, I like my green beans a little crunchy whereas other people like their a little more cooked. Go with what you like. Then salt and pepper those babies to your liking.