Everyone goes crazy for kale, but if I had my way, fennel would be all the rage besides. It ’ mho one of the most underestimate vegetables, and if you ’ ra not already cooking with it, you absolutely should be. It has a fresh, aromatic anise relish, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces. If you ’ ve never worked with it earlier, this funky-looking vegetable might be intimidating from the away, but don ’ t let it scare you. once you know how to approach it, it ’ mho easy to work with.
What is fennel?
Fennel is a member of the carrot syndicate, though it ’ s not a root vegetable. The base of its long stalks weave together to form a slurred, chip bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. When it goes to seed, fennel besides produces small yellow flowers among the leaves. Every part of it is edible, from the light bulb to the flowers, and it can be eaten raw or cooked. Though the stalks and leaves are edible, fennel recipes most often call for the light bulb. When raw, it has a wrinkle texture alike to celery and a fresh licorice season. It caramelizes as it cooks, taking on a sugared spirit and tender, melt-in-your mouth texture. And did I mention that it has all sorts of health benefits excessively ? It ’ randomness broken in calories, but high in nutrients like dietary fiber, potassium, and vitamin C, to name a few.
How to Cook Fennel
One of my favorite things about fennel is that its character changes depending on how you cut it. And with this vegetable, how you cut it and how you cook it move bridge player in hand. If I’m craving raw fennel, I almost always thinly shave the bulb on my mandoline, removing any hard core pieces. then, I marinate it in lemon juice, olive oil, and salt. This crispen, thinly slice fennel is delectable on its own or in a larger salad. dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and childlike french dressing, or use it in one of these salad recipes : Shaving fennel is also a great move if you want to sauté it. The reduce slices will melt and brown in the pan, taking on a delicious caramelized relish. Try this proficiency in my sun-dried Tomato Pasta Recipe ! If I plan to roast fennel, I slice it 1/2-inch wedges. First, I clip off the stalks so that I ’ thousand exit with the flannel light bulb. I cut it in half vertically and then cut each half into respective wedges.
To roast the wedges, spread them cut-side-down on a baking sheet with a short space between each one. Toss them with olive oil, salt, and pepper, and knock at 400 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges.
Serve the wedges as a side smasher with a squeeze of lemon or add them to a salad. You could besides remove the rugged core pieces and toss the ridicule fennel with pasta or add it to a hearty vegetarian lasagna.
Fennel Fronds
Recipes most much call for the light bulb, but don ’ deoxythymidine monophosphate toss those tops ! 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. Find more ideas for using common vegetable scraps in stock in the Scrap Stock Recipe on page 106 of Love and Lemons Every Day.
More Basic Vegetable Recipes
If you loved learning how to cook fennel, try one of these basic vegetable recipes next :
What is Fennel? + Roasted Fennel
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Prep Time:
5
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Cook Time:
25
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Serves
2
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This preparation is simple, but it’s still one of my favorite fennel recipes. The wedges caramelize in the oven, taking on an irresistible sweet and savory flavor.
Ingredients
- 1 fennel bulb, fronds removed and cut into wedges
- extra-virgin olive oil for drizzling
- sea salt and newly ground black pepper
Instructions
- Preheat the oven to 400°F and occupation a broil sheet with parchment paper .
- Toss the fennel wedges with olive anoint, salt, and pepper, and spread evenly onto the baking sheet.
- roast 25 to 35 minutes or until the fennel wedges are tender on the inside and browned around the edges .
