These have a lovely caramelised flavour and the aniseed from the fennel and the salt are a match made in heaven. You can also use parsnip if fennel is not in season – cut them into long thin strips and bake the same way.
2 fennel bulbs
1 tablespoon cold-pressed extra virgin oliveoil
pinch of Celtic sea salt
Recipe from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, £14.99).
For more, visit www.superchargedfood.com