Fennel is one of those foods that many people don't use because they don't know what to do with it. In fact, it's as versatile as any root vegetable, and quite tasty, too.
Crisp, raw fennel has a flavorful, clean anise taste that works well as an appetizer or salad. Italian cuisine uses it to cleans the palate between courses during festive meals. The bulb is most often used, but the anise/celery-tasting stalks are also great for adding an extra layer of flavor in sauce, salad, soup or roasts. The dill-like leaves are nice minced in stocks and fish dishes.
Cooking softens the flavor, but does not make it tough and fibrous the way it can with celery. Sauté thin slices of the bulb in almost any dish for a great, complex flavor.
Remove yellowed or bruised outer layers before preparing.
For a quick how-to on preparing fennel for use, click here.
Store in perforated or produce bag in the vegetable crisper drawer of the fridge.
Don’t wash until using.
Dehydrate leaves in very low-temperature oven overnight and pack in airtight containers.
Preparation types and times
||15-20 mins for 1” cubes
||15 mins at 425°
||10 mins for 1 lb quartered bulb