This Mediterranean vegetable, at its peak in spring and fall, has a strong anise flavor and crisp texture that’s delicious in salads when raw.This Mediterranean vegetable, at its peak in spring and fall, has a strong anise flavor and crisp texture that’s delicious in salads when raw.Most cooks use only the bulb, but you can treat the feathery fronds as an herb and stuff the stalks into whole fish before roasting.Muddle the fronds and mix with Campari, the bitter aperitif, and boom: a cocktail that will cure all stomach ills.Cook chopped fennel with pungent Mediterranean ingredients like olives and anchovies to make a delicious condiment for lamb.Shave fennel on a mandoline and toss with prosciutto and warm pasta for a simple salad.Brown and then gently simmer wedges of fennel in an aromatic wine for a simple side dish to serve alongside fish or lamb.Add diced fennel to tomato sauce for pasta or for braising eggs—a dish known as shakshuka in the Middle East. .

Our Best Fennel Recipes, Ideas, and Tips

And if you’re looking at the plant in the ground, the stalks and flowers can look similar as well. .

What is Fennel? (And How to Cook It)

It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces.The base of its long stalks weave together to form a thick, crisp bulb that grows above ground.If I’m craving raw fennel, I almost always thinly shave the bulb on my mandoline, removing any tough core pieces.Dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and simple vinaigrette, or use it in one of these salad recipes:.The thin slices will melt and brown in the pan, taking on a delicious caramelized flavor.Toss them with olive oil, salt, and pepper, and roast at 400 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges.You could also remove the tough core pieces and toss the roasted fennel with pasta or add it to a hearty vegetarian lasagna.Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. .

Top 5 Ways to Use Fennel

I love picking up a gorgeous bulb of fennel at my farmers market when it’s in season.And fennel also contains unique phytochemicals with antioxidant activity, such as rutin, quercitin, and kaempferol.Fresh fennel has a firm, healthy bulb with straight, upward stalks, is lightly fragrant and shows no sign of flowering.If you are lucky enough to find whole fresh fennel—bulb, stalks, and feathery leaves—don’t be afraid to use the whole fennel, root to stem.Sautéed or braised, bulbs are traditionally paired with savory dishes, while the stalks add subtle flavor and texture to soups, stews and stock.Feathery fennel leaves lend subtle flavor and enhance beautifully as a garnish.Its crunch and subtle licorice nuance have a way of pleasing any palate with its unexpected presence.A natural in Mediterranean cuisine, this recipe for Tuscan Asparagus Fennel Farro Salad celebrates all of the flavors of the Tuscan countryside: fennel, onion, olive oil, lemons, pine nuts.Drizzle wedges with lemon zest and juice, olive oil and fresh herbs, like chives or thyme, or use slices in salads, or mixed into a savory rice or bean dish.The leaves can be added to most anything, from salads to soups, but don’t let their feathery beauty go unappreciated—they have magnificent garnish potential! .

10 Fantastic Fennel Recipes – A Couple Cooks

Here are all the best fennel recipes to make the most of this star ingredient: fresh and dried!Fennel is a vegetable that’s a member of the carrot family, but it looks more like a cross between an onion, celery and dill!But you can also cook with the dried fennel seeds: they’re fantastic for adding savory, hearty flavor.Or use the seeds to add hearty and savory flavor to pasta sauces and pizza toppings.When you get halfway through, flip the fennel onto its flat cut side and continue slicing. .

What is Fennel—and What Can I Do With It?

From bulb to stalk to frond, here's how to grow, select, and cook with fennel, the sweet anise-flavored veggie that deserves a spot on your plate.The type you'll find—Florence fennel (sometimes labeled "fresh anise")—has a bulb-like base, stalks like celery, and feathery leaves that resemble Queen Anne's lace.Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications.Just one cup of fennel contains almost 20 percent of your recommended daily value of vitamin C. You'll also find plenty of iron, fiber, and potassium.Try planting fennel varieties such as Zefa Fino or Trieste—they resist the urge to flower, channeling their energy into the bulb instead.Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas.Wrapped in plastic, fennel keeps for just a few days in the vegetable bin of your refrigerator; the flavor fades as it dries out.All parts of the fennel plant—bulb, stalk, and the feathery fronds—are edible, and will add texture and flavor to salads, slaws, pastas, and more.Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads.To slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin.Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats.Raw fennel bulb packs a crisp texture and distinctive licorice flavor—here, we showcase it alongside cucumbers and bell peppers in this crunchy-creamy salad, then top it with toasted panko breadcrumbs and fresh dill.This dish combines delicate, sweet crab meat with anise-y fennel, which play nicely together for a simple, light pasta, perfect for the warmer weather.Sliced fennel bulb becomes mellow and sweet once sautéed and braised in chopped, strained tomatoes. .

Fennel Fronds Are Delicious! Stop Throwing Them Out!

Fronds are those cute frilly green leafy things attached to the stalks that grow out of a fennel bulb.The fronds boast that same anise-forward flavor, but taste more...green, if that makes any sense, with a more delicate texture.You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness.You can use them to top yogurt dips, eggs, stir-fries, toasts, and seared meats.And they're delicious when tossed into green salads or strewn on top of roasted vegetables.There are a ton of ways to take advantage of the delicate flavor that fennel fronds have to offer. .

Benefits of Fennel Seeds for Gas, Plus How to Use Them

Different parts of the fennel plant get used for cooking, and you can usually find its seeds dried in whole or powdered form.Fennel seeds have a recognizable long, thing shape and are pale green or brown in color.They give a sweet licorice-like taste and scent to curries, stews, bread, desserts, and beverages.Chewing fennel seeds is thought to help aid digestion and prevent gas.anti-inflammatory properties This may help get rid of bacteria that can cause gassiness in cases of food poisoning or an upset stomach.Soothing muscles in the stomach and intestines helps to relieve gassiness that’s from constipation or acid reflux.For this reason, you only need to use a teaspoon to 1 tablespoon (about 2 to 6 grams) of dried, whole fennel seeds in most recipes.Add toasted fennel seeds to dishes to give them a sweet, licorice flavor.Make a simple tea by crushing a spoonful of fennel seeds and pouring hot water over them.An research study on animals in 2015 found that high amounts of fennel seed oils raised female hormones in mice. .

How to Use Fennel Stalks and Fronds to Reduce Waste

You will be saving a great source of added flavor and can compost the spent stalks as you would other aromatics such as bay and tea and coffee grounds.In vegetable and fish stocks, fennel stalks bring great personality to the pot where they can be used as a compliment or replacement for other ingredients.Roughly chop them and add them to the simmering stock at the beginning of cooking to get all of the fennel flavor or near the end to impart just a hint to your pot.Throw a few fennel stalks in the steamer or boiling liquid for your next crab or shrimp fest to bring a seafood friendly flavor to your crustaceans.Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken.Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking.Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice.Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper.This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion.The alcohol in the infusion will open up flavor compounds that are not water soluble, amplifying the tomato taste. .

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