And today another post with controversial vegetable. After alien-like kohlrabi, I introduce you fennel. The weirdness of this one is thanks to its smell. Someone might say it smells marvellous, the other will run and scream: “the stinker!”
I have to admit, fennel aroma isn’t my favourite. It reminds me of anise which I really don’t like.
But even if I avoid anise candies, fennel is always heartily welcomed in my kitchen. It fits just great to other veggies. No dominant taste. Perfect for soups.
Fennel is like a pinch of taste which finds its place in dish really easily.
Same thing happened to my tapenade. You will never tell that there’s a fennel in this tapende, but the taste will be different than traditional one.
Tapenade has its roots in Provence and consists of black olives, capers and olive oil. You can also add garlic, herbs and lemon juice or vinegar. The name “tapenas” means capers, which you can’t find in my version. So, it’s false tapenade. But there are black olive, olive olive, red onion and the fennel.
I was quite surprised that combination of olives and fennel can be so delicious. I’m under huge impression of fennel now and I constantly recommend this tapenade to my friends. Especially those who hate fennel smell. If you hate this veggie, I’m begging you try fennel tapenade, so you can change your mind.
Based on recipe form Accidental Vegan.
about one cup
about 14 tbsp
1 fennel (200g)
½ cup black olives (100g)
½ red onion
1 ząbek czosnku
2 tbsp olive oil
1 tbsp red vinegar
Peel and cut the core form the fennel. Chop olives, fennel and onion. Add garlic, olive oil and vinegar. Blend until smooth. Serve with fresh bred or as a dip.
Whole (1 cup):
protein: 4,4 g; fat: 34,5 g; carbohydrates: 27 g, dietary fibre: 9,7 g;
iron: 5,2 mg; calcium: 215 mg; zinc: 0,8 mg
protein: 0,3 g; fat: 2,5 g; carbohydrates: 2 g, dietary fibre: 0,7 g;
iron: 0,4 mg; calcium: 15 mg; zinc: 0,06 mg