These easy fennel recipes will show you how to make the most of this versatile veggie from frond to bulb. 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.
View Recipe: Cucumber-Fennel Salad. 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. Roasted fennel has a soft, slightly crunchy texture and caramelized, slightly sweet flavor.
Here, fennel and shallots become tender as they roast, and the orange slices become concentrated and fragrant. Hang onto the fennel fronds—finely chopped, they make a pretty and tasty garnish. Serve as a side to sauteed or grilled shrimp, halibut, flounder, or any other mild white fish. Look for a small fennel bulb with the lacy green fronds still attached. To see more ways to cook with fennel, check out our complete fennel recipe collection for plenty of delicious inspiration.
By Kris Wetherbee July 12, Pin FB More. Credit: Caitlin Bensel. I cut it in half vertically and then cut each half into several wedges. To roast the wedges, spread them cut-side-down on a baking sheet with a little space between each one. Toss them with olive oil, salt, and pepper, and roast at degrees for minutes, until the wedges are tender and caramelized around the edges. Serve the wedges as a side dish with a squeeze of lemon or add them to a salad.
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. Notify me of follow-up comments via e-mail. I have used fennel before. I juiced it with carrots and it was like drinking licorice but good for you. Today I am making yam gnocchi with a fennel based sauce.
I have always wondered about fennel and today I learned a lot. The fronds can be used in the same ways as herbs, and the stalks can be used like celery in soups and stocks.
Remove the root end, and slice the bulb into quarters. Remove the core from each quarter with your knife. Peel apart the layers, and slice into your desired shape and size.
If a recipe calls for shaved fennel, cut it very thinly with a sharp knife to make "shavings. Notes Fennel can be enjoyed raw, roasted, or cooked in soups or pasta dishes. Fennel bulbs can be stored in a sealed bag in the fridge for about a week. Before storing, remove the stalks and fronds. Sliced fennel will last in an airtight container in the fridge for a few days. Did you make this recipe? Just be sure to mince them finely, as you would dill, to break down their grassy texture.
On top of deviled eggs, a bowl of soup, scrambled eggs — any dish that could use a little sprinkle of green and a hint of flavor will benefit from a fennel frond garnish.
Pesto is the great food waste disguiser and fennel fronds are no exception. You can add them to the basil-based sauce for another layer of herbaceous goodness.
Fennel fronds also make a delectable sauce in their own right. Puree them with oil and add a healthy squeeze of fresh lemon juice. Drizzle on chicken, fish or cooked vegetables. 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. Transfer the blend to a sheet of waxed paper and form into a log. Freeze for up to three months, cutting off coins of the butter as you like. This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion. It makes a great cocktail. Try it in a Vodka Tonic, your next Bloody Mary or on the rocks.
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