How to Prepare Fennel

[mission to lose]

Attention all cooks!
I bought some fennel to try something new. How do you prepare it as a "cooked" veggie, not cold as in a salad. Any ideas? I have never tasted it before, let alone prepared it in any way.

Thanks, ~Mary

[DarlingBri]

Oh wow. Well, it's a love/hate thing! It has a very strong black licorice taste, which is interesting to cook with.

Fennel & Cauliflower Gratin

1 Fennel bulb cut into thin slices.
1 Large cauliflower head (roughly chopped)
25g Butter (unsalted)
200 ml cream
1 tsp vinegar
1 tbsp chives (finely chopped)
1 tbsp parsley (finely chopped)
50g Gruyere cheese (grated)
Salt & Pepper

Based on this recipe. Ignore the Noilly Pratt (it's alcohol) and instead use the vinegar. You can be really flexible with the cheese and could also use more.

Cut cooking time to 30 - 40 minutes; poke cauliflower for done-ness.

[not2late]

I moved this thread from the Main Forum to here so that the cooks can see it.

Anyhow, it does have a licorice flavor, that I don't find offensive (yet I do find licorice flavored candies to be offensively strong.)

You prepare it by cutting off the stems and removing the first 1 or 2 outer shells of the bulb. Don't throw away the stems or the fronds, because you can use them in soup stocks. I use them to line the bottom of a roasting pan for when I roast salmon or chicken.

It can be eaten raw. The best way to serve it raw is to slice it very thinly. And tossing the slices with lemon juice and olive oil is the best, imo. Any other dressing tends to fight with the licorice flavor making a nasty combo, imo.

To cook it, you can quarter the bulb, rub it with olive oil, sprinkle on salt and pepper, and roast it in the oven until browned. Or you can use it as a roasting vegetable in roast meats, like you would carrots or potatoes.

I like this recipe from Lidia Bastianich:
http://www.lidiasitaly.com/first-cou...ons-and-fennel

To make that recipe induction/lower OWL rung friendly, you decrease the amount of olive oil to 1-2 tablespoons and you either reduce the tomato paste to a tablespoon or eliminate it completely and of course, don't use the pasta. It makes a nice saute on its own or use it in a quiche or omelette.