What should I make with my fennel?
I bought a whole bulb of fennel at the farmer's market last Saturday and I need ideas.
I have never cooked with fennel - do I use the herby part or the bulbs?
Recipes please! :) Thanks in advance!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
14 Comments:
Thinly (paper-thick) slice the bulb and add to mixed greens, sectioned orange segments and toss with a spicy citrus vinaigrette. It's refreshing summertime eating. I serve this salad with grilled chicken.
Alternatively for cooler weather, cut the bulb into medium wedges combine with potatoes (regular and sweet), carrots, and onions. Toss mixture with a little olive oil (or canola), salt and pepper. Roast in oven at 425F until veggies are tender and caramelized.
AnnieNT at 3:56PM on 07/29/09
Didn't see your last question about what to use. As far as I know, it's all edible, though the bulb seems to see more action as an ingredient. I use the green fronds for making soup stock. Sometimes, I stuff into the cavity of a chicken that I want to roast along with a halved lemon and garlic cloves.
AnnieNT at 4:05PM on 07/29/09
Go to the "HOME" page and see the recipe they have posted.
dmcavanagh at 4:10PM on 07/29/09
I've been LIVING off of a really simple slaw lately.
Shredded red cabbage
Shredded carrots
Thinly sliced green onions
Thinly sliced fennel
Toss with apple cider vinegar, olive oil, salt, and pepper. Sometimes I throw in a pinch of sugar.
I'm not kidding this is one of the easiest AND BEST things I make for myself!
lizaj at 4:43PM on 07/29/09
oooh! I've beein waiting for this question!
Lollies' Salad:
- Diced Watermellon (cubes)
- Paper-thin shaved fennel bulb
- Some of your fennel sprigs
- Fresh Mint leaves
- Shaved Red Onion
- Diced Scallions
- Toasted Pumpernickel Croutons
- lots and lots of fresh cracked pepper
- Simple EVOO and Cider Vinegar Dressing with a bit of honey.
One of the most refreshing and unique salads in my books!
hungrychristel at 4:54PM on 07/29/09
LOVE fennel. You can grill it -- or slice thinly, toss with thinly sliced green apple and roasted beets, drizzle with olive oil and lemon juice and sprinkle with salt and pepper. Crumble some goat cheese on top, if you like. I also make fish in parchment packets, and often put wedges of fennel under the fish. Use the fronds as a garnish.
CookiePie at 4:56PM on 07/29/09
Oh goodness CookiePie!!!!
I'm going to hav to try the apple, beets and goat cheese salad! That sounds awesome
hungrychristel at 5:07PM on 07/29/09
I like it in marinara sauce.
pjracz10 at 6:37PM on 07/29/09
There have already been some great posts. My favorite way to cook it is to cut the bulb into medium wedges and break those into individual pieces. Coat lightly with olive oil, salt, and pepper and roast off in the oven for about 25 minutes at 375F. Then pull out and top with lots of finely gated parmesan ( a micro-plane works well ). Then put back in the oven at 425F or you can use a broiler on low, just be careful to not burn. Cook until the parmesan crisps. Then pull out and top with finely chopped fennel fronds ( just the wispy tops, not the woody stems ).
climbhighak at 7:03PM on 07/29/09
Make bruschetta: For each fennel bulb, peel a yellow onion, quarter lengthwise, and slice thickly. Do the same with the fennel bulb (trimmed and cleaned). Heat some oil and butter (more oil than butter, about 2 T total) in a heavy pan, and add the fennel/onion. Salt lightly, and cook slowly, stirring often, until they caramelize (this can take up to 45 minutes). Stir in some sliced kalamata olives (couple of tablespoons) and a splash of white wine, and cook until wine is absorbed. Use with toasted slices of crusty break. Yummy - the flavors really go well together.
Likeswords at 9:17PM on 07/29/09
I like to use the tiny bits left over to make tea. Fennel is so naturally sweet that you don't need to add anything. When I harvest fennel from the garden I cut the top off and dry it just for this purpose but you can make it from fresh. Include the larger stems and all and steep for a long while or simmer it for a bit before steeping.
inkandsausages at 10:16PM on 07/29/09
I like putting it in savory oatmeal, with ginger, chicken, red chili sauce, and a fried egg on top.
semarr at 3:39PM on 07/30/09
Use it (with shallots) as a base for Fish en Papillote. The only issue is that they take longer to cook than the fish so you shoudl precook them a little. Cooks illustrated has a great recipe - they precook the fennel and shallots in a microwave to soften them and put a garlic/orangepeel/fennelseed butter on top.
tubulus at 10:43AM on 07/31/09
Wow, I'm blown away by all of these suggestions. Now I wish had more fennel to try them all! Thank you!
Chew on That at 1:09PM on 07/31/09