Paleo Pickled Fennel and Roasted Radicchio w/ Tarragon

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Paleo Pickled Fennel and Roasted Radicchio w/ Tarragon

 

Ingredients:

 

  • 2 garlic cloves, finely chopped
  • 2 medium fennel bulb, pickled (see recipe)
  • 4 small heads of radicchio, julienne sliced
  • 2 T lemon juice
  • 2 T olive oil
  • 4 T fresh tarragon leaves, torn
  • sea salt and ground black pepper to taste

 

Instructions:

 

  1. Add oil to a medium sauté pan over medium heat and add garlic. Sauté until fragrant.
  2. Add radicchio and season again, sautéing briefly until radicchio starts wilting and turning brown in spots.
  3. Remove from heat immediately & add lemon.
  4. Add fennel slices and toss.
  5. Tear tarragon leaves, garnish dish right before you serve it.

 

 

Paleo Quick Pickling -Fennel 

Ingredients:

  • 2 Fennel bulbs w/ stalks
  • 16 oz Apple Cider Vinegar
  • 16 oz Water
  • 1 T Sea Salt
  • 1 T Ground Black Pepper
  • 8 packets Monk Fruit

Instructions:

    1. Cut frond (leaves) off of fennel.
    2. Slice entire fennel plant (from bulb to stalks) width-wise (you’ll be cutting circles).
    3. Put into bowl, set aside.
    4. Combine all other ingredients in a medium-sized sauce pot.
    5. Use whisk to mix seasonings with liquid.
    6. Bring to a boil.
    7. Let simmer 2-3 minutes.
    8. Take pot off heat.
    9. Either pour pickling liquid over fennel & place immediately into the fridge, OR reduce the amount of water you use by half, and add ice to hot pickling liquid to cool it quickly (then put in fridge).
    10. Allow to cool at least 4 hours.
    11. Strain off liquid to serve.

 

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