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Fennel

Fennel Bulb - simply chop the bulb up and sauté with olive oil and garlic, salt and pepper. Serve as is – or add to a tomato sauce.

Fennel ferns - freeze them with other vegetable bits and pieces to make soup stock.

Spring Salad with Fennel and Orange

Dressing:

  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • salt and pepper
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons olive oil

Salad:

  • 1 (10 ounce) bag mixed salad greens
  • 1 small fennel bulb, thinly sliced
  • 1 orange, peeled and segmented
  • 1/2 red onion, thinly sliced
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries
  1. Whisk together the dressing ingredients until the sugar dissolves; set aside.
  2. Toss the salad ingredients in a large bowl.
  3. Pour the dressing over the salad and toss to serve.

Fennel Cucumber Salsa

  • Servings: 4 cups

Ingredients

  • 1 cucumber, dice
  • 1 large fennel bulb, dice
  • 1 avocado, peeled, pitted, and dice
  • 1/2 red onion, chopped
  • 1/2 cup pickled banana peppers, dice
  • 1 bunch cilantro, chopped
  • 2 tablespoons honey
  • 3 tablespoons fresh lemon juice
  • salt and pepper

Directions

  1. Combine all ingredients.
  2. Allow mixture to sit 20 minutes before serving.

Potatoes Au Gratin with Fennel and Bacon

Yield: 8 servings

Ingredients:

  • 1 pound sliced bacon
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups whole milk, or as needed
  • 1/2 teaspoon ground white pepper
  • salt and ground black pepper to taste
  • 1 pinch ground nutmeg
  • 2 1/2 cups shredded Cheddar cheese
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 1 large fennel bulb, trimmed and diced
  • 7 leaves fresh basil, chopped

Directions:

  1. Preheat the oven to 325° F.
  2. Grease 9x13 casserole dish.
  3. Fry bacon. Chop or crumble. Set aside.
  4. Melt the butter in a saucepan over medium heat.
  5. Whisk in the flour until smooth and starting to bubble.
  6. Gradually whisk in milk while stirring constantly.
  7. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg.
  8. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.
  9. Use 1/3 of the potatoes to make a layer in the bottom of casserole dish.
  10. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil.
  11. Pour about 1/3 of the cheese sauce over everything.
  12. Repeat layers two more times.
  13. Cover the dish with aluminum foil.
  14. Bake for 1 1/2 hours.
  15. Remove the cover during the last 30 minutes to allow the top to brown.

FENNEL WALNUT SALAD

  • 3 large celery stalks and 1/4 cup finely chopped celery leaves
  • 2 fennel bulbs, stalks and outer layer removed (When I harvest for you, I have already removed any tough outer layer)
  • 1/3 cup roughly chopped walnuts
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, crushed
  • 2 teaspoons honey
  • 1/2 teaspoon coarse sea salt or kosher salt
  • 5 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 large tart apple

Directions:

  1. Peel any tough fibers from the celery stalks and slice the stalks on the diagonal into pieces about 1/8 inch thick by 1 inch long. Cut the fennel bulbs in half lengthwise, then slice them crosswise 1/8 inch thick. Transfer the celery and fennel to a bowl of cold water and refrigerate.
  2. In a small skillet, toast the nuts over medium heat for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
  3. In a salad bowl, combine the lemon juice, mustard, garlic, honey and salt. Whisk in the olive oil and season with pepper.
  4. Quarter and core the apple. Cut each quarter into 2 wedges. Thinly slice the wedges crosswise. Add the apple slices to the dressing and toss well to coat.
  5. Drain the celery and fennel and dry in a salad spinner (or blot dry with a paper towel). Add the celery and fennel, celery leaves and walnuts to the apples and toss. (Chop fennel fronds and sprinkle lightly over finished salad) Serve immediately or refrigerate for up to 1 day.

Citrus Fennel Relish(Great over fish)

  • 1 cup finely chopped fennel bulb (about 1 bulb)
  • 3/4 cup chopped orange sections (about 2 oranges)
  • 1/2 cup finely chopped cucumber
  • 1/3 cup finely chopped red onion
  • 1 teaspoon grated lemon rind
  • 1/4 cup chopped lemon sections (about 2 lemons)
  • 1 tablespoon cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons sugar
  • 1 teaspoon chopped fresh tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

 

  1. Combine tossing well to coat.

Glazed Fennel and Baby Carrots

  • 1 fennel bulb, stalks discarded, bulb sliced lengthwise into 1/2" slices
  • 12 baby carrots, peeled
  • 2 tablespoons butter
  • 2 cups apple juice
  • 1 cup chicken stock
  • salt and white pepper to taste

Directions:

  1. Preheat over to 400º F.
  2. Heat a large oven-proof saucepan over medium-high heat, add the butter and when it foams and melts, add the fennel and carrots.
  3. Saute until lightly browned, then add apple juice, stock, salt and pepper.
  4. Transfer pan to the oven and bake until tender, about 15 minutes.
  5. Remove vegetables o a dish and keep warm.
  6. Return pan to stove top and simmer, reducing the liquid to a glaze-like consistency.
  7. Add the vegetables; serve hot

Apple Braised Fennel

  • 1 large fennel head
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • Salt and pepper to season
  • 1 cup chicken stock
  • 1 cup apple juice
  • 1 tsp fennel seed

    •  

    1. Begin by cutting the fennel in wedges leaving the root end intact without trimming. This will help the wedges stay together while cooking.
    2. Heat the olive oil over medium heat and brown the fennel pieces all over.
    3. Season with salt and pepper.
    4. In the last minute or two of browning the fennel pieces, throw in the fennel seed and garlic.
    5. When brown remove the fennel pieces to a small baking dish.
    6. Add the apple juice and chicken stock to the pan that the fennel was browned in to deglaze the pan.
    7. Pour over the fennel and cover the baking dish with aluminum foil.
    8. Roast at 350 degrees F for 20 minutes.
    9. Remove the foil and cook until the fennel pieces are fork tender. You can make a sauce for the fennel by reducing any leftover braising liquid and add in a couple of tablespoons of butter to finish the sauce.

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