Fennel Recipes

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.

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.

Availability: August

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 much longer (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.

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.