3 Ways to Cook Fennel
Photo by BENJAMIN EGERLAND / EYEEM/GETTY IMAGES
Fennel is a celery-like flowering vegetable with a pale bulb and long green stock. It is known for its licorice flavor and feathery foliage that has a sweet anise flavor. The bulb, stalk, leave, and seeds can be used in a variety of ways to please any pallet. Fennel has high levels of vitamin C and is a good source of calcium, fiber, and potassium. It has been said that the health benefits from adding fennel to your diet vary from improving bone health, decrease blood pressure naturally, reducing chronic inflammation, and aiding digestion.
Selection & Storage: Generally, the freshest selection of fennel will be readily available at the farmers market, or in your weekly CSA box. At Home, trim the fronds of the fennel an inch or 2 above the bulb. To store fronds, keep them in a perforated plastic bag and place them in the vegetable box of the refrigerator. The fronds stay fresh and vital for 2-3 days, and the bulb will stay fresh up to 7 days.
Here are 3 ways we love to enjoy Fennel!
Photo by Spade & Plow
Citrus Beet + Fennel Salad
Ingredients:
2-3 Navel orange
1 Tb Thyme, Chopped
4-6 Beets
1 Fennel bulb
1 Tb. Olive Oil
1 tsp. Apple Cider Vinegar
1 tsp. Honey
Recipe:
Preheat oven to 400. Roast beets until soft, about 40 minutes. Thinly slice the fennel. Remove peel from oranges and slice into medallions. Make the dressing with Oil, Vinegar, honey, and herbs. Layer sliced beets, fennel, and orange. Drizzle with dressing. ENJOY!
Photo by Spade & Plow
PICKLED FENNEL WITH LEMON & TARRAGON
Ingredients:
1 Fennel Bulb, sliced
1 Lemon zest and juice
1/2 cup apple cider vinegar
1/2 cup white wine vinegar
1 Teaspoon dried tarragon
1 Teaspoon Sugar
1/2 Teaspoon Sea Salt
Recipe:
Thinly slice fennel and tightly pack it into a jar. Add tarragon, lemon zest, and lemon juice In a saucepan, heat one part apple cider vinegar and one part white wine vinegar, salt and sugar. Bring to a boil to dissolve the sugar and salt. Then allow the liquid to cool for 1 - 2 minutes. Next, pour the mixture in the glass jar making sure to completely cover the fennel. Refrigerate until ready to use.
Photo by Spade & Plow
TUSCAN BRAISED FENNEL RECIPE:
Ingredients:
3 bulbs fennel, scrubbed, cleaned
6 cups chicken stock
salt and pepper, to taste
extra virgin olive oil
1⁄4 cup grated Parmigiano-Reggiano
Recipe
Preheat the oven to 350°F. Trim off the tops of the fennel and set aside. Leave enough of the base intact so the fennel retains its form. Cut the bulbs lengthwise (top to bottom) into pieces approximately 1” thick. In a pan, parboil the fennel in chicken stock until slightly tender. Strain and retain the stock. Place the braised fennel into a pan or cast iron dish that is lightly coated with extra virgin olive oil. Pour about 1⁄2 cup of the chicken stock over the fennel, salt, pepper, and cover with 1⁄4 cup of Parmigiano-Reggiano. Finely chop some of the fennel tops and sprinkle over the dish for added fennel flavor. Place in the oven and cook until the top is golden brown, approximately 20–30 minutes.