Let’s talk about the nutritional properties and the different uses of this elegant vegetable! The fennel is a very versatile autumn/winter vegetable.
Fennel is available from November to March; it contains few calories and many mineral salts, and vitamin A. Its characteristic taste is determined by the anethole: an aromatic compound widely found in nature, which contributes to the characteristic taste of dill and anise.
Fennel can be eaten raw, cut very thinly, or baked au gratin. In addition, fennel is also suitable for cooking in a pan, such as in combination with a roast meat. It is often used in salads paired with oranges. All these preparations are useful for preserving the qualities of fennel, which has diuretic properties, improves liver function and has anti-inflammatory properties.
This time I wanted a fennel and oranges salad with a litlle twist of creativity. I found this recipe that suited my Christmas…
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