Miso Glazed Fennel

Fennel. Oh how I love fennel. The longer it cooks the more tender and sweet it becomes. Yesterday I baked fennel glazed with miso and orange zest. Today I used it again to add to a frisee salad. Frisee is curly endive from the chicory family. Frisee is bitter, and because it is so bitter, it is sometimes found mixed with other greens.  Our local coop started to carry Frisee a couple of weeks back from a local farm.  I have been pining for frisee for years now.  I am always drawn to bitter because when paired with a sweet element it becomes a match made in heaven. I am going to be making miso glazed fennel in a cooking class next month and wanted to refine the recipe I have had floating around in my head.

I think I paid $15 for this miso. I have been buying South River Miso for a couple of years now. It has a rich, complex flavor. I washed the frisse and tossed it with a small bit of olive oil and balsamic. The orange zest with the fennel and miso created a soft, rich, buttery consistency that paired well with the bitter frisee.


Miso Glazed Fennel

2 med/small fennel root or 1 large root
1 heaping tablespoon miso
zest of an orange
1 tsp. butter

Wash and slice fennel into medium thickness slices. Toss with the miso in a bowl and transfer to baking dish. Scatter butter on top of fennel and sprinkle with orange zest. Bake covered at 375 for 40 minutes.
Toss frisee with a very small bit of olive oil and a drizzle of balsamic vinegar. Top with 3 or 4 warm pieces of roasted fennel.

Tomorrow I am going post a dish I made last night I am really excited about...Cabbage leaves stuffed with sweet potatoes and mung beans!