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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  I  bought fennel at the Farmer's Market.
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I  bought fennel at the Farmer's Market.   This thread currently has 471 views. Print Print Thread
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ruthiegirl
Tuesday, November 8, 2011, 4:04pm Report to Moderator Report to Moderator

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Kyosha Nim
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I've never in my life cooked with fennel before, and I'm not entirely sure the best way to use it.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Henriette Bsec
Tuesday, November 8, 2011, 4:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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You can use it raw in salads thinly sliced
With lemon juice and olive oil
I think it works well with fish and poultry.

You can use it hot as well- then it get a very diffent flavour.
Both tomato and cheese works well with it then.


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Dianne
Tuesday, November 8, 2011, 4:29pm Report to Moderator Report to Moderator

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Fennel is great to use to replace cabbage in cole slaw recipes. It's sweet tasting and so you will want to balance that with lemon, it's quite yummy and helps with digestion as well.
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Munchkin76
Tuesday, November 8, 2011, 4:37pm Report to Moderator Report to Moderator

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I made this recently:
http://www.chefmd.com/recipe_display.php?id=126

I subbed arrowroot for corn starch, maitaki mushrooms for crimini and a splash of red wine for the port. It was really good!


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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chrissyA
Tuesday, November 8, 2011, 4:38pm Report to Moderator Report to Moderator

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Oh, fennel is so delicious! Beautifully bright and fresh! It's wonderful baked w/parmesean (if you can have parm), or roasted, or  thinly sliced raw on salad... yum. I love to peruse recipe sites - my favorite is food.com. I always go there when I have an ingredient or an idea that I'm not sure what to do with.

Let us know how you end up preparing it and what you think  


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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ruthiegirl
Tuesday, November 8, 2011, 4:40pm Report to Moderator Report to Moderator

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Besides the green/white  bulb, I also have LOTS of feathery greens at the top. Should those be used separately or in the same dishes?


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Munchkin76
Tuesday, November 8, 2011, 4:43pm Report to Moderator Report to Moderator

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The recipe in my link above uses both. The feathery foliage has a much stronger licorice/aniseed taste than the bulb. So if you're not a fan of that flavour, use with caution.


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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chrissyA
Tuesday, November 8, 2011, 4:46pm Report to Moderator Report to Moderator

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The bulb is the only part I've seen used in recipes. The feathery greens are usually kept separate, and sniped to be used as garnish. That's the only way I've seen, I'm curious what others have done.


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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chrissyA
Tuesday, November 8, 2011, 4:48pm Report to Moderator Report to Moderator

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Love it Dianne - I'll have to try that - sounds heavenly  


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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ruthiegirl
Tuesday, November 8, 2011, 4:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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I certainly can't use that recipe "as is" because DS and I can't have tomatoes and DD1 can't have mushrooms (subbing turkey for chicken is easy enough.) But I may do something like it.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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O in Virginia
Tuesday, November 8, 2011, 9:52pm Report to Moderator Report to Moderator

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You can think of it as celery - good cooked or raw, and good for seasoning, too.  I think it makes a nice addition to oven braised cod or some other fish.  It would probably be good in your turkey stir fries, too.  How 'bout mincing some and adding it to salmon patties (you could do that with the fronds, too).  I like the anise flavor.  Enjoy!  You are creative, Ruthie, I know you will find something interesting to do with it.  
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Ribbit
Tuesday, November 8, 2011, 11:18pm Report to Moderator Report to Moderator

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I like it, in moderation.  DH can't stand it.  I've roasted it with carrots and onions in the oven and really liked it that way.  Once I ate it sliced thin with apples...raw.  Interesting.  I don't like it enough to eat it often, but it does the trick if you're looking for something new.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  I  bought fennel at the Farmer's Market.

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