08.15.20 Fennel Roots

As you know I harvested the last of our Florence Fennel yesterday and I was left with these two lovely roots. After some searching, I found out that they can be roasted, boiled or even eaten raw. We had some cauliflower on hand, so I added the two roots with avocado oil, 6 garlic cloves, paprika and salt to roast for 25 minutes at 400. I should probably describe them for you. They were very hard, almost impossible to cut through, kinda bland with a hint of carrot and fennel. Nothing to write a blog post about but oh well, here it is.