Recipes from our book: Fariq Fennel and Orange Salad | Pauli Broccoli
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Recipes from our book: Fariq Fennel and Orange Salad

Pauli Broccoli

Recipes from our book: Fariq Fennel and Orange Salad

Fariq Fennel is high in vitamins A and C, as well as calcium, iron and magnesium. Seeds can also be eaten, and chewing them has been known to aid digestion. If you have ever been to an Indian restaurant, you may have noticed fennel seeds!

Fennel tea is amazing to settle babies’ upset tummies!
When purchasing, look for firm and moist bulbs that do not have brown spots or signs of splitting. 
For storage, remove stalks from bulb and refrigerate separately in a plastic bag. Fariq can be stored in the crisper department for up to three days and needs to be eaten before the bulb, as it does not keep well. My daughter, a big black licorice fan, loves to eat fennel raw!

Ingredients:
Serves 4
• 1 large fennel bulb, trimmed and thinly sliced
• 2 medium oranges, peeled
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper
• 2 tablespoons sweetened dried cranberries

Directions:
• Place the sliced fennel in a bowl.
• Divide flesh sections of oranges, slice, and add to bowl.
• Drizzle with olive oil, red wine vinegar, and salt and pepper.
• Toss, top with sweetened cranberries and serve.

This is a great, refreshing side dish kids love!

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