Body & Soul0 min ago
fennel and squash recipes
5 Answers
Help, I've just had my shopping delivered and in my organic selection box is a fennel and a squash and I have no idea how to cook them or any recipes I can put them with. Any ideas greatly appreciated.
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.top and tail squash cut in half remove seeds cut lengthways into quarters then cut quarters in half you should have 1 inch boat shaped wedges. Pound 2tsp coriander seeds 2tsp dried oregano 1/2 tsp fennel seeds salt pepper 1clove garlic put in bowl with1tbls olive oil toss the squash. Put skin side down and roast at200c for about 1/2hour. This is a Jamie recipe and it is worth trying.
Fennel wes asked about a couple of days ago - see: http://www.vegbox-recipes.co.uk/index.php for some info.
Squash - was it the patty pan ones - little flat varieties or a larger one? patty pans can be treated like courgettes - steam, roast or stir fry. Larger ones - butternut, spaghetti or acorn varieties for examle - skin, dice and roast, boil, bake or fry.
http://www.astray.com/recipes/?search=squash has 2000 suggestions for squash, and see 1800 for fennel as well: http://www.astray.com/recipes/?search=fennel
Squash - was it the patty pan ones - little flat varieties or a larger one? patty pans can be treated like courgettes - steam, roast or stir fry. Larger ones - butternut, spaghetti or acorn varieties for examle - skin, dice and roast, boil, bake or fry.
http://www.astray.com/recipes/?search=squash has 2000 suggestions for squash, and see 1800 for fennel as well: http://www.astray.com/recipes/?search=fennel
Oven Roasted Ratatouille
2 onion, sliced into rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Put the oil, garlic, bay leaf, parsley, thyme, salt and pepper into a plastic zipper bag and mix it together - add the vegetables and move them around in the mixture until they are coated.
Pour into a roasting pan and roast until the vegetables are done to your particular taste.
Remove the bay leaf.
Put the ratatouille in a serving dish and grate the parmesan cheese over the top.
2 onion, sliced into rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Put the oil, garlic, bay leaf, parsley, thyme, salt and pepper into a plastic zipper bag and mix it together - add the vegetables and move them around in the mixture until they are coated.
Pour into a roasting pan and roast until the vegetables are done to your particular taste.
Remove the bay leaf.
Put the ratatouille in a serving dish and grate the parmesan cheese over the top.
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