VEGETABLES WITH GREENS ATTACHED
Separate the greens from the vegetable and store separately. Greens are best if placed in water and covered loosely with a bag in the refrigerator. Place vegetables in the crisper drawer. Beets and fennel can be used raw in salads or sandwiches or roasted.
BEAUTIFUL BEETS
Roast: wrap beets in foil, place on a baking heet, and roast in a 400°F oven for 30-60 minutes depending on size. After roasting, trim the root and stem and the peel should slide right off. Use in wraps, salads, etc.
Greens: trim the stems from the leaves and blanch the leaves in a pot of salted, boiling water for 3-5 minutes. Drain and rinse to quickly cool. Use in a stir fry or soup or the gratin below.
Gratin: finely chop greens from 2 bunches of blanched beets and mix in ½ cup of coconut cream or creamed cheese, 1 tbsp of nutritional yeast or parmesan cheese, ½ tsp of onion powder, 1 minced clove of garlic, salt and pepper to taste. Bake at 350F for 15-20 min. until hot.
FENNEL FUN
Roast or grill halved fennel bulbs with meats or sausages.
Raw: slice bulb lengthwise and thinly slice crosswise until you reach the core. Cut thicker stems from the fronds to a similar thickness. Use in salads or quick pickle (radish FreshTip 6/5/19) Use fronds as garnish or finely chop and add mayo to make a dip.