Fennel it's fabulous ... have you tried it !

It's quite possible that not everybody will agree with me that 'Fennel is Fabulous'... because not everyone enjoys its strong aniseed flavour which leaves no room for the middle ground. From the same family as the herb and seed of the same name, it's also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery, and has a bulb-like shape that looks a little like a heavy-bottomed celery. 

When eaten raw, the texture is crisp and the flavour is quite assertive and aniseedy. Cooked, it's softer and more mellow.

Availability:
All year round, but it's best from the start of June to the end of September.

Choose the best:
If possible, go for the smaller, young bulbs, as they're more tender. They should look white, with no blemishes, and feel heavy for their size. The feathery green tops should be fresh and bright, with no yellowing.

Prepare it:
Wash, then trim off the green tops (they can be used as a garnish). Slice off the shoots and root and peel off the tougher outer layer (if the bulb is particularly young and tender you can leave this layer on). To cook it whole, cut out the tough central core from the bottom, leaving a cone-shaped cavity, or slice if you prefer. Alternatively, chop into quarters and remove the core from each one (but not too much, or the quarters will fall apart).

Store it:
Fresh cut fennel should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to three days.

Cook it:
Cut into very thin slices for salads (a mandolin is good for this). Boil or steam (up to 20 minutes for a whole head, or up to 12 minutes for wedges). Roast (40-50 minutes).

Alternatives:
Try dill or fennel herb.

From an original article here

Searching for Fennel Recipes

Fennel Gratin

Serves Four
4 large fennel bulbs
pinch grated nutmeg
1 garlic clove, crushed
200ml double cream
50g parmesan (or vegetarian alternative)

find recipe details here

 

French-Style Chicken and Fennel Braise

Serves Two

tsp olive oil
4 shallots, halved
1 garlic clove, finely chopped
1 fennel bulb, cut into 8 wedges
4 pancetta rashers, cut into strips
2 small chicken breast fillets
1 x 400g tin chopped tomatoes
200g salad potatoes, halved
100g spring greens or shredded savoy cabbage

find recipe details here

Cod Parcels Steamed - With Fennel and Herbs

Serves Four
1 tbsp. olive oil
2 echalion shallots, finely sliced
1 large fennel bulb, trimmed and finely sliced
1 garlic clove, finely chopped
125ml (4fl oz.) white wine
4 x 125g (4oz) pieces cod loin
1 lemon, half cut into 4 slices (keep the other half for squeezing over the peas)
4 stalks lemon thyme
350g (12oz) frozen peas
large handful fresh mint leaves, chopped

find recipe details here

Fennel Soup

Serves Four

1/4 cup (60g/2oz.) butter

5 fennel bulbs, trimmed and quartered

1 (32 fluid ounce) container vegetable broth

salt and pepper to taste

find recipe details here

I wonder do you like fennel?

Dear reader, you will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan