Fennel Folks, if you havn’t tried it, get to the market ASAP! I know it’s one of those veggies that you hear and are like what’d you say?…Funnel cake?! It’s not the MOST common veggie around, but it should be because it’s so simple to cook and FULL of nutrients. It can be sautéed in a stir-fry (aka this FREAKY FENNEL FRY) or boiled in soups.
Fennel has a anise/licorice taste and looks like a big stick of celery with a huge white bulb at the bottom. Fennel is part of the Umbellifereae family (don’t ask me how to pronounce that) but it’s one close to carrots! Fennel is so full of health promoting antioxidants and phytonutrients, but one in particular is anethole. Anethole gets an A + + + in my books. It plays a huge role in preventing inflammation and is a high anti-cancer agent. Anethole, found in fennel, has the capability to shut down the TNF (tumor necrosis factor system) which is a major component in the early stages of cancer formation. Fennel = functional food!
Fennel is high in fiber, makikg it great for regulating blood cholesterol levels, keeping digestion running smoothly, and balancing blood sugar levels. It also clocks in with a high amount of vitamin C, giving your immune system a boost! Need I say more?
Get your fennel on folks with this FREAKY FENNEL FRY!
I paired this veggie with some of it’s family members (hola, carrots and celery!), a simple gluten-free grain- quinoa; full of fiber, protein and complex carbohydrates and a nice piece of fatty fish – salmon; to provide you with protein, as well a source of heart healthy omega-3 fatty acids! It’s a big plate of nourishment, is super simple and tastes oh so amazing, trust me on this one guys. I hope you have a chance to try this fry!
Show me your creations by tagging #NourishingNelli on Instagram or Facebook!
-Nelli
- 1 cup cooked white or red quinoa
- 2 cups fennel bulb slices
- 1 cup steamed carrot wheels
- 1 cup asparagus cut into thirds
- 1 cup diced eggplant
- 1/2 cup green pepper diced
- 3/4 cup yellow onion diced
- 1/3 cup diced celery
- 7 oz Alaskan Salmon
- Herbs Spices & Toppings:
- Red pepper flakes
- dill
- parsley
- scattered diced celery and raw green onion
- celery seed fennel seed, garlic, tarragon
- Hot Sauce Franks
- minced garlic
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Heat 1 tsp olive oil on high heat in a wok
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Stirfry the veggies for about 5 minutes until desired tenderness is reached
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turn the wok off, add the cooked quinoa and mix to combine
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Pour onto a big plate
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Sear your salmon in a separate pan and top on your plate
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Add optional, toppings, herbs, and spices.
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