Baked Fennel Bulbs Recipe
Delicious and filling, yet low in calories–great for weight watchers. It’s a wonderful way to enjoy an unusual vegetable.

Steam until tender, for approximately 20 minutes:
    2 fennel bulbs, cut into quarters*

Place steamed fennel into a 9" glass pie dish. Mix in a separate bowl:
    2 tablespoons tamari or Bragg Liquid Aminos
    2 tablespoons olive oil

Pour over fennel. In a separate bowl, combine:
    1 cup boiling water
    1 ½ teaspoons powdered vegetable broth
    2 tablespoons ghee/butter/vegan spread
    5 tablespoons whole wheat pastry flour

Mix well and add:
    tender feathery leaves from center of fennel stem

Pour broth mixture on fennel and bake at 350° for 15-20 minutes until bulbs are golden brown.

* How to cut fennel: Wash entire vegetable. Remove tender feathery leaves from the middle portion of the stalks and set leaves aside. Cut off fennel stalks at the point where they meet the top and sides of the bulb. Discard stalks.

Also trim the hard circular base of bulb, leaving 1/8" of the base to keep bulb intact during cooking. Remove dry or pulpy outer layers, and cut bulb lengthwise into quarters.

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