Roasted Fennel Recipe- I try the newest America's Test Kitchen recipe

[@MegaVin99]

Nice!

[@GreatAmericanNosh]

Thanks for watching!

[@MegaVin99]

@@GreatAmericanNosh I'm making it for lunch with the family today! We'll see how it goes :)

[@GreatAmericanNosh]

@@MegaVin99 that excessive mint flavor should temper down a bit...

[@perthwinegirl]

This was so cool to watch and learn. Thanks for sharing, I will be trying this soon. Love fennel but just use it in soups or stir fry.

[@GreatAmericanNosh]

Oh, I am so happy you like it!!! Like you, my fennel is typically destined for the soup pot. Thanks for watching!! ☺

[@IntheKitchenwithKaren]

Wow! I had a great little history listen on Fennel! I am in agreement with everything you said...Ive tried to make it before and did not like the strong licorice flavor. But I will give it another try the next time I see it at the store! great job Friend!

[@GreatAmericanNosh]

I do recommend a topping or dressing as by itself... meh..

[@cookingwithkf]

Nice one!

[@GreatAmericanNosh]

Thanks!

[@markmerletti8596]

I love fennel, roast eat. I use olive oil, lemon juice and salt pepper simple cut into quarters. Finishing salt from Iceland perfect. Great video..

[@GreatAmericanNosh]

Thanks for watching! Thanks for sharing on how you make it. I love simplicity and a lot of my recipes and preps are exactly that

[@karrien.7649]

I subscribe to Cook's Illustrated (American's Test Kitchen) magazine and make this version all the time - it's the best! It's all about the steaming first, which most recipes don't do. Thanks for sharing a video of this technique - sending it to a friend :)

[@GreatAmericanNosh]

Thank you! The steaming is absolutely the key. I have just done strictly roasting before and it really didn't work that well.

[@Dee-rg9yb]

@great American nosh - I'm interested in your salad dressing you used. Can you share more about how i can make it? Did you buy the balsamic? Is there a recipe for it or what all you combined?

[@GreatAmericanNosh]

Thanks for watching the video. I had to watch it again to refresh my memory. I laid out the ratio and the vinegar was a Honey Ginger Balsamic I bought from Affamata in Newburyport, MA. I always make my own dressing. Shoot for a 50/50 or 30/70 ratio of vinegar to olive oil.

[@Jerri-ellen]

Hi Pete , hanging here in the kitchen with ya. Happy Sunday. First 👍

[@GreatAmericanNosh]

Thanks for hanging with me!

[@mysticproduce705]

Thanks.

[@GreatAmericanNosh]

Thank you for watching!!

[@GreatAmericanNosh]

I love Cooks Illustrated. My aunt got me hooked on them. I use a lot of fennel in my chowders to great effect.. mmm!!! 3/26/23 post. I tried this recipe again just for kicks. I recommend a longer steam time to ensure that tenderness. Also, a nice dressing really makes this work. I tried the fennel without it and it was.... meh...

[@wayne2091]

The recipe calls for 2 large fennel bulbs equal in size cut into 8 wedges

[@GreatAmericanNosh]

Yes. Correct. Thanks for watching

[@francescovitagliano9879]

Who has got a 450 degrees oven at home ?😮

[@GreatAmericanNosh]

Not sure where you live but my oven can go up to Broil Temps (>600⁰). Standard oven where I live.

[@Wkkbooks]

If you don't like the taste of fennel don't eat it. How nuts to try to lessen its flavor!

[@GreatAmericanNosh]

I was surprised by this recipe. Softening the taste brought new fans (in my family) to the table. I particularly love fennel in my chowders but that is just me. Thanks for watching and for your comment.

[@chrislloyd5415]

Does the salt taste different if it is blessed by a Rabbi? #superstitiousnonsense

[@GreatAmericanNosh]

??

[@chrislloyd5415]

@@GreatAmericanNosh I am referring to kosher salt. Really, salt is salt.

[@GreatAmericanNosh]

@@chrislloyd5415 well, that should be the case but not really. Most table salt has iodine in it and also ingredients that prevent it from caking/clumping together. Kosher is mostly sodium chloride The majority of recipes use kosher salt so you have to make adjustments if you substitute table. Actually table is healthier for you.. (need iodine).

[@maxvanbalgooy]

The name “kosher salt” comes from using salt as a preservative; it is not Jewish nor inspected by a rabbi. It has a larger grain and easier to feel with your fingertips.

[@johnhiggins4393]

You should have tasted it before you put the dressing on

[@GreatAmericanNosh]

I am typically pretty good about tasting as I go along.

[@patbranch6878]

Why would this be crazy?

[@GreatAmericanNosh]

Thanks for watching. Crazy if you don't eat fennel

[@jamesmaguire3973]

He should put parchment paper in between the aluminum foil doesn’t touch the food aluminum foil should never touch food unless you want to have altimeters

[@GreatAmericanNosh]

Altimeter? Aluminum foil is used extensively to line pans and cover food.