Hasselback Kielbasa

We had our first "fall" meal this week and it was a good one. I saw this recipe from Ina Garten who always has good recipes so I knew I had to try it and it was a winner. I'm sad that summer is over but I'm happy to be eating fall foods again - my favorite eating time of the year.  I think everyone is ready for fall after a very busy summer of weekend activities, going to new places, seeing new things, all the fresh air and non-stop activities. Do I wear out my family or what?

They don't mind getting wore out as long as I keep cooking them yummy meals which they always know will be coming.  On this particular day, the grandkids requested one of their favorites...hot chocolate in the evening around the fire.  They just LOVE doing this.  Of course, it has to be my homemade hot chocolate; instant will never do and there is no comparison, in my opinion.   

This kielbasa recipe has many versions but they all use onions and bell peppers. I liked the addition of fennel since I've never really used fresh fennel before and I like the subtle hint of licorice from it.  When it is sautéed or roasted, it becomes sweet, like onions, and it also has a lot of health benefits.  Adding it to recipes will reduce inflammatory (good for me), suppress appetite (good for me), and even provide anti-cancer effects. I need to start adding fennel to a lot more recipes! Adding it to soups will make for a more hardy and earthy appeal like other root vegetables so I better keep this on my radar from now on.  In this recipe, you use the bulb of the fennel. 

I cut out the tough center, which is optional to do.  The recipe didn't say to do this because they wanted the bulb to stay intact.   I'd rather not have a tough piece and I don't mind if it comes apart.   

I probably should have bought 3 bunches of fennel instead of two because my 2 bulbs were only 10 oz. and the recipe said to use 1 pound of fennel bulb (16 oz).  So, I will add that to the recipe for future reference.  Are you ready for fall?  If you are, you might as well start it out right with a recipe you'll want to make over and over again.  

Serves 4

3 yellow onions

3 fennel bulbs, stalks removed, approx. 1 pound

1 each red, yellow, and orange bell pepper

olive oil

6 cloves garlic, minced

2 tsp. fresh thyme leaves, minced, plus extra sprigs

1 tsp. whole fennel seeds, chopped

Kosher salt and freshly ground black pepper

2 pounds fully cooked, smoked kielbasa

1/4 cup Dijon mustard

1/4 cup honey or apricot preserve 

Preheat oven to 425 degree F.

1.  Cut the onions in half, slice them crosswise in 1/2-inch-thick half-rounds, and place them in a large bowl.  Cut the fennel bulb in half lengthwise, cut the halves in 1-inch-thick wedges through the core (to keep the wedges intact) and add to a bowl.  Cut the peppers in 1-inch-wide strips, discarding the stems and seeds, and add to the bowl.  

2.  Toss with 4 Tbsp. olive oil, the garlic, thyme, fennel seeds, 2 tsp. salt, and 1 tsp. black pepper.

3.  Transfer the vegetables to a very large (14 X 18-inch) roasting pan (or two sheet pans), spread them evenly in a single layer, top with a few thyme branches and roast for 20 minutes, tossing once with a large metal spatula. 

4.  Meanwhile, cut the kielbasa crosswise in 1/4-inch-thick slices, being careful to cut only two thirds of the way through.  When the vegetables are ready, toss them again, discard the thyme branches, and place the kielbasa on top.  (I put the vegetables back on one pan since they shrunk down after roasting.) 

5.  Combine the mustard and honey or apricot preserve and brush the top and sides of the kielbasa.

6.  Roast for 30 minutes, brushing the kielbasa with the honey mustard every 10 minutes, until it is crispy and browned.  (Reserve extra honey mustard for serving.)

7.  Sprinkle the vegetables with salt and serve hot with the reserved honey mustard on the side.  Serve with steamed greens or a fresh baguette.