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Fennel for Cancer Prevention
Posted by Kristen on Jan 11, 2015
Though not as popular as various squashes and hardy greens that take center stage come autumn, fennel stands toe to toe with most other plant foods in nutritional value.
It's a solid source of natural vitamin C, folate, healthy fiber, and potassium. It also provides some calcium, magnesium, and phosphorus for bone-building.
But what it really ought to be known for is its status as one of nature's best sources of anethole, an aromatic compound that gives fennel its distinctive fragrance and that has been shown to help reduce risk of cancer.
Let's have a look - courtesy of Kristen - at how to put together a mouthwatering dish of roasted leeks, fennel, and potatoes. - Ben Kim
You will need:
1-2 fennel bulbs
1-2 Yukon gold potatoes
2 red onions, cut into 1/3-inch rings
Extra-virgin olive oil
Sea salt and ground black pepper (optional)
Preheat the oven to 350 degrees Fahrenheit.
Slice your leeks into 3-inch lengths.
Cut fennel bulbs into quarters.
Cube potatoes into bite-sized chunks.
Slice the red onions into 1/3-inch rings.
Place fennel bulbs, sliced leeks, and Yukon gold potato chunks on a baking tray or roasting pan, cut side up. Drizzle olive oil and lemon juice over vegetables. Be generous!
Use your hands to gently move vegetables around to ensure even coating of olive oil between vegetables and roasting pan.
Cook in oven for 30-45 minutes or until vegetables are tender. Spread red onion slices evenly over roasting vegetables about 15 minutes before they are ready to eat.
Season with sea salt and pepper if desired.
Enjoy this simple and tasty medley of roasted leeks with fennel and potatoes as a side item or as your main course. For added texture and healthy fatty acid intake, try having this dish with some creamy avocado slices.
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