Fennel & Leeks

I have always said that when you introduce a new vegetable to someone who has never eaten it, the rule of thumb is to roast it. Roasting most vegetables brings out the natural robust flavor. I made this dish tonight and used it as a topping to citrus grilled pork loin. It was a hit. I hope you enjoy this dish as much as my family did.

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Fennel & Leeks

2 bulbs of fennel; cut of greenery and the first layer. Slice thinly.
1 leek; cut length-wise and rinse off grit; slice thinly
2 tsp. minced garlic
1 tsp. Lawry Seasoned salt
pepper to taste
3 TBSP. olive oil
3 TBSP. Balsamic Vinegar

Preheat oven to 400F. Toss fennel, leeks, garlic, olive oil, Balsamic Vinegar, salt & pepper in bowl. Place a silpat or parchment paper in a shallow heavy duty pan. Lay vegetable mixture on top and spread out evenly. Roast for 20 minutes. Serve by itself or as a topper for grilled pork, chicken or steak.
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Enjoy!

Thefryegirl 2U