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BTD Forums  /  Cook Right 4 Your Type  /  I  bought fennel at the Farmer's Market.
Posted by: ruthiegirl, Tuesday, November 8, 2011, 4:04pm
I've never in my life cooked with fennel before, and I'm not entirely sure the best way to use it.
Posted by: Henriette Bsec, Tuesday, November 8, 2011, 4:11pm; Reply: 1
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.
Posted by: Dianne, Tuesday, November 8, 2011, 4:29pm; Reply: 2
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.
Posted by: Munchkin76, Tuesday, November 8, 2011, 4:37pm; Reply: 3
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!
Posted by: chrissyA, Tuesday, November 8, 2011, 4:38pm; Reply: 4
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  :)
Posted by: ruthiegirl, Tuesday, November 8, 2011, 4:40pm; Reply: 5
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?
Posted by: Munchkin76, Tuesday, November 8, 2011, 4:43pm; Reply: 6
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.
Posted by: chrissyA, Tuesday, November 8, 2011, 4:46pm; Reply: 7
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.
Posted by: chrissyA, Tuesday, November 8, 2011, 4:48pm; Reply: 8
Love it Dianne - I'll have to try that - sounds heavenly  :)
Posted by: ruthiegirl, Tuesday, November 8, 2011, 4:51pm; Reply: 9
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.
Posted by: O in Virginia, Tuesday, November 8, 2011, 9:52pm; Reply: 10
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.  :)
Posted by: Ribbit, Tuesday, November 8, 2011, 11:18pm; Reply: 11
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.
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