Sauced In New York Sometimes the food is in the sauce, sometimes we are
I am dying to play with this new Plugin that our super webmaster has added to the Sauced blog! You should now be able to print our recipes without having to print all of our annoying scintillating commentary at the same time.
In our plethora-of-fall-veggies CSA-farm-share-life (click here for details), I ended up looking for a new way to prepare brussel sprouts. I came across this lovely recipe (click here), but when I reached for our farm-grown sprouts, I realized they were a bit small. End of the season small. Not sure why they weren’t used as animal feed small.
“Plot twist!” That is a great outlook when you have to switch gears at the last minute. Plot twist for dinner. Turns out we also had some fennel bulbs in the fridge. Stephen had picked them up the week prior, and then decided to skip them at the last minute. Most likely because we had overdone it once again on appetizers, one of our common kitchen sins.
So here is my substitute recipe, a simple but delicious way to eat fennel. You can also use the leftovers when preparing brown rice as a side dish – stick them in when you get your rice started, and they will infuse it with luscious undertones of licorice. Both versions were prize winners in our home!
Kudos and good Karma to Jacob B for being the best webmaster ever!
- 3 bulbs fennel, stalks cut off
- 4 links Italian sausage (we prefer hot, but sweet works too)
- EVOO
- salt, pepper
- red pepper flakes
- Slice fennel bulbs in half across the widest portion of the bulb. Cut diagonally, keeping the root intact so the leaves stay connected.
- Put fennel slices into a large bowl. Add a few tablespoons of olive oil, some salt and pepper and mix well. Add red pepper flakes to taste.
- Place fennel on a baking sheet.
- Break open sausage links and spread over and around fennel.
- Bake at 400 for 25 minutes.
