Fennel

Fennel Recipes

 

Availability: September

Storage tips:  Store in the refrigerator in a plastic bag.  Use fronds quickly (in less than a week) or remove from bulb which will store longer (up to 2 weeks).

How to eat:  Fennel is a wonderfully pungent vegetable/herb.  The fronds as well as the bulb are edible and we love it grated into a raw salad.  Also try fennel in cooked dishes with chicken or other meats, in combination with apples, or with other vegetables in a stir fry.  To prepare, separate the leafy fronds and set aside for use as garnish or fresh herb.  Trim the root end and remove the stalks.  The outer layers of white often have strings that need to be removed, which can be done with a peeler.  Now you can prepare it according to recipe.  Common ways to cut it up are to either slice lengthwise or to cut into wedges, removing the core.

3 Tbls butter
2 fennel bulbs, halved, cored and sliced very thin
1 ½ lbs. potatoes, peeled and sliced very thin
Salt and pepper
¾ cup grated parmesan cheese
½ cup heavy cream

Preheat oven to 400. Butter an 8-inch square baking dish. Add potatoes in 3 layers, alternating with 2 layers of fennel. Season each potato layer with salt and pepper, dot with 1 Tbls butter, and sprinkle with 2 Tbls cheese. Pour cream over top and bake until potatoes are tender, about 45 min. Sprinkle with remaining ½ cup cheese and bake until golden-brown, 15-20 min.

  • 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
  • 1 medium potato, peeled and chopped
  • 1 medium onion, chopped
  • cooking oil
  • 4 cups+ water (or broth if you prefer)
  • 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
  • 1/2 teaspoon thyme
  • salt and pepper to taste
  • cayenne pepper to taste
  • cream or non-dairy alternative to taste
  • fennel fronds for garnish

Heat oil in large pot.  Saute fennel, potatoes, and onions until onions are translucent, about 5-10 mintues, stirring.  Add tomatoes and water/broth, thyme, salt and pepper and cayenne.  Bring to a boil and simmer until everything is very tender.  Puree.  Checck seasonings.  Add cream to taste.  Garnish with chopped fennel fronds.  Serve hot.

3 tablespoons buttermilk or plain yogurt
2 tablespoons minced onion or shallot
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 fennel bulb, leaves thinly sliced
1 large apple, cored and thinly sliced
½ cup pecans, toasted and coarsely chopped
Chopped fennel fronds for garnish
 
Make the dressing by wisking together the buttermilk, onion, oil, and vinegar. Season to taste. Combine the fennel, apples, and pecans in bowl. Pour in dressing and toss to coat. Garnish with fennel fronds and serve.

This is a recipe that was shared with us by CSA member Beth.  It originally came from the Friar's Restaurant in Bangor, when it was in existence.

She says it is sooo worth the effort!  I would second that (yum!) and say that you can certainly substitute or adjust the ingredients to fit what you have in your kitchen.  Enjoy!

  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced ginger
  • 1/2 small bulb of fennel, cored and cut into chunks
  • 2 celery stalks
  • 2 parsnips, peeled and chunked
  • 2 carrots, peeled and chunked
  • 1 large apple cored and quartered
  • 1 large shallot cut in half (or 1 leek)
  • 3 Tbsp olive oil
  • 2 tsp. curry powder
  • 1 tsp. paprika
  • 1/2 tsp. cayenne
  • 2 Tbsp fresh cilantro, minced
  • 1   15 oz can cannellini beans, drained and rinsed
  • 1   15 oz can chick peas, drained and rinsed
  • 1   15 oz can black beans, drained and rinsed
  • 1   quart vegetable stock
  • 1 cup apple juice
  • 1 cup cooked brown rice
  • salt and pepper to taste

 

Directions: 

  1. Put garlic, ginger, fennel, carrot, parsnip, apple, and shallot (leek) in food processor and pulse to mince.
  2. Put about 2 Tbsp olive oil in soup pot and heat for a minute or two.
  3. Add the minced vegetables and cook until softened, about 5 minutes.
  4. Add curry powder, paprika, and cayenne and cook for another 5 minutes.  
  5. Stir frequently, adding more oil if necessary.
  6. Add the beans, broth and apple juice.  Bring to a boil then cover and simmer for 10 minutes.
  7. Add the salt, pepper and cilantro.
  8. Pulse about half or all of the soup, depending if you like a creamy or chunky version, with immersion blender or in the food processor and return to the pot.
  9. Add the rice and adjust seasonings to taste.  
  10. Ladle into shallow bowls.
  • 1-2 fennel bulbs, stalks trimmed, quartered, cored, and sliced
  • 1 pound beets, peeled and diced
  • 2-3 TBLS olive oil
  • Salt and pepper
  • Optional garnish: chopped fennel fronds, balsamic vinegar, goat cheese or feta, chopped walnuts

Preheat oven to 425 degrees. Mix all ingredients except optional garnish. Spread on baking sheet in an even layer. Roast approx. 30-45 min., until beets are tender. Top with garnish of choice. Serve hot.

Cooking oil
1-2 Fennel bulbs, thinly sliced crosswise
1-2 red peppers, seeded and thinly sliced
½-1 cup cream
1 tablespoon minced fennel fronds
Salt and pepper to taste

Heat oil in skillet on medium heat.  Add fennel and sauté gently for 5 minutes.  Add peppers and continue to sauté, stirring until tender, about 20 min.  Add cream and fennel fronds.  Boil down until thickened.  Season to taste.