The baked spicy fennel with turmeric and smoked paprika is a light and tasty vegetable side dish.
Turmeric and smoked paprika add color and vibrancy, making the fennel appetizing and inviting.
This is also the right recipe to avoid wasting the less tender and thicker outer leaves or to make flavorful fennel that is not very tasty.
The fennel is a vegetable with numerous properties:
• low in calories;
• high in water and fiber content;
• diuretic and digestive;
perfect for a diet regimen.
In season from October to May, they are available on the market all year round.
The heavier they are, the more water they contain, the fresher they are.
Choose white, spotless fennel, crunchy and firm, smooth and compact.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- fennel
- 1 pinch salt
- 1 pinch mixed peppercorns (whole)
- as needed ground turmeric
- as needed smoked paprika
- 1 drizzle extra virgin olive oil (raw)
- as needed chopped parsley
Suggested Tools
- Knife
- Cutting Board
- 1 Baking Tray 10×11.4 inches
- Parchment Paper
Preparation
This is also the right recipe to avoid wasting the less tender and thicker outer leaves or to make flavorful fennel that is not very tasty.
Clean the fennel: remove the stalk and any damaged outer leaves, wash them thoroughly.
Cut each fennel into four wedges and slice each wedge into thick slices or pieces.Line a baking tray with parchment paper.
Spread the fennel on the tray.
Sprinkle over the fennel:
• a pinch of salt;
• a pinch of pepper;
• plenty of turmeric;
• plenty of smoked paprika;
no need to mix!Bake at 392°F (200°C) for at least 20 minutes in a fan-assisted oven at the highest position.
They won’t burn, they’re water-rich.Transfer the spiced fennel to a bowl or salad bowl.
Drizzle with raw olive oil, add chopped parsley, and mix until the fennel is evenly colored.Plate up.
Your baked spicy fennel with turmeric and paprika is ready.
Enjoy your meal!
Tips
This is also the right recipe to avoid wasting the less tender and thicker outer leaves or to make flavorful fennel that is not very tasty.
When I buy fennel, before storing them in the fridge, I remove the less tender and thicker outer leaves.
I use the outer leaves for my preparation.
The fennel without the outer leaves takes up less space in the fridge, and the tenderer part is immediately available for salad preparation.
Try also…
FAQ
Health benefits of turmeric
Turmeric has anti-inflammatory and antioxidant properties.
Health benefits of paprika
Paprika has anti-inflammatory and antibacterial properties.
