miss_thenorth
Frugal Homesteader
I don't know what possessed me but I bought some fennel, and I have no idea how to prepare it. any ideas?
Fennel recipes please
- Thread starter miss_thenorth
- Start date
Dace
Revolution in Progress
Winter Salad of Beets, Fennel, and Apples, with Blue Cheese & Maple-Candied Pecans
Prep Time: 25 min
Serves: servings
Ingredients
1/2 cup pecan halves
1/4 cup maple syrup
1 large (uncooked) beet, peeled and coarsely grated
1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated
1 fennel bulb, trimmed and coarsely grated
1/2 cup fresh mint, stems discarded, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
4 ounces blue cheese, crumbled
Directions
Preheat oven to 350 degrees F.
Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, blue cheese & nuts. Toss and serve immediately.
Prep Time: 25 min
Serves: servings
Ingredients
1/2 cup pecan halves
1/4 cup maple syrup
1 large (uncooked) beet, peeled and coarsely grated
1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated
1 fennel bulb, trimmed and coarsely grated
1/2 cup fresh mint, stems discarded, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
4 ounces blue cheese, crumbled
Directions
Preheat oven to 350 degrees F.
Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, blue cheese & nuts. Toss and serve immediately.
Dace
Revolution in Progress
big brown horse
Hoof In Mouth
Yum Dace, that recipe sounds great!!
patandchickens
Crazy Cat Lady
It is good in a stirfry, sliced thin.
It is also good baked in a gratin pan with some cream and maybe a grating of cheese.
My favorite use of bulb fennel though is to make onion relish (the pickled kind, that you can in jars and then put on a burger, you know?) only replace about 1/3-1/2 of the onion in the recipe with equally finely chopped fennel. I have about four jars left on the shelf at the moment, mmmmm
Good luck, have fun,
Pat
It is also good baked in a gratin pan with some cream and maybe a grating of cheese.
My favorite use of bulb fennel though is to make onion relish (the pickled kind, that you can in jars and then put on a burger, you know?) only replace about 1/3-1/2 of the onion in the recipe with equally finely chopped fennel. I have about four jars left on the shelf at the moment, mmmmm
Good luck, have fun,
Pat
Braised Fennel, or Celery
Small to medium fennel bulbs, trimmed, and halved lengthwise,
--- arrange in baking dish in a single layer
OR: trimmed celery heads, treated the same way (or remove the outer stalks, and just use the hearts)
2 Tbls butter
1 Tbls olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1 carrot, thinly sliced
1/2 tsp. each celery seed and ground allspice
1/2 cup chicken stock
1 Tbls. dry white vermouth
Salt, pepper
chopped parsley
Saute onion and garlic gently in butter and oil; add the carrots and continue cooking x 5 minutes. Spread over fennel, and sprinkle with celery seed. Mix allspice with stock and vermouth; season to taste with salt and pepper. Pour over fennel, cover with foil, and bake at 350* for 1 hour. Remove foil, turn fennel over, and bake another 15 to 20 minutes. Garnish with parsley before serving.
Small to medium fennel bulbs, trimmed, and halved lengthwise,
--- arrange in baking dish in a single layer
OR: trimmed celery heads, treated the same way (or remove the outer stalks, and just use the hearts)
2 Tbls butter
1 Tbls olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1 carrot, thinly sliced
1/2 tsp. each celery seed and ground allspice
1/2 cup chicken stock
1 Tbls. dry white vermouth
Salt, pepper
chopped parsley
Saute onion and garlic gently in butter and oil; add the carrots and continue cooking x 5 minutes. Spread over fennel, and sprinkle with celery seed. Mix allspice with stock and vermouth; season to taste with salt and pepper. Pour over fennel, cover with foil, and bake at 350* for 1 hour. Remove foil, turn fennel over, and bake another 15 to 20 minutes. Garnish with parsley before serving.
FarmerDenise
Out to pasture
I just harvested some from the garden, I decided to make a baked vegetable medley. I put the fennel, carrots, spring onions, garlic and my one and only sweet potato in a baking pan, drizzled some oil over it all, covered it with foil and put it in the oven to bake.
SIL always added it to her roast along with other vegies and it came out very good.
SIL always added it to her roast along with other vegies and it came out very good.
Dace
Revolution in Progress
Oh it is also awesome roasted...as in with a mess of root veggies, it adds a wonderful freshness! Just slice into relatively large pieces, toss with EVOO seas salt & pepper......roast until edges start to char up a bit.
- Thread starter
- #10
miss_thenorth
Frugal Homesteader
Thanks guys, I will decide which one Iwill make and try it out tonight. If it is good enough, I will serve it for company on thursday night. I always like trying something new once in a while. the onion fennel relish sound good too, I might have to try it,. I'm leaning toward the roasting it in the oven with oter root veggies. We'll see...
