Fennel is a root vegetable related to carrots, parsley, dill and celery. Then simply dress with a basic olive oil and lemon vinaigrette for a … Simple and straight forward! Roasted Fennel is an easy and delicious staple for healthy eating, and can be added to a variety of salads and meals, or simply enjoyed as a side dish! In Season: Fennel season lasts from mid-fall to early spring. Grill it. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto. Season to taste with salt and pepper. The plant has green stalks with leaves and seeds that are attached to a light green or white bulb. For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Add onions, scallions, fennel bulb and fennel seeds; stir to coat with the oil. Here are 12 basic ways to cook Fennel. Fresh fennel has a long season from June through to October. There are also seeds of course, but they are to be bought separately as seeds. Build a “raft” of fennel stalks, pierced through with a skewer to bind them (if using wooden skewers, soak in water for 30 minutes to keep them from burning). Once trimmed, how you then cut the fennel will depend on the cooking method you intend to use. Cooking Fennel Root. To add slices of raw fennel into a fresh and crunchy salad, try thinly shaving the bulb on a mandoline. Looking for some new comfort food ideas this fall or winter? Fresh Fennel. Why not try Italy’s most-popular vegetable – fennel. Choosing a quality fennel bulb is easy — just pick one with a white or pale green bulb without bruising or blemishes, and avoid fronds that have flowered or bolted. Here's everything you need to know about buying, preparing, and cooking with it, including our favorite recipes. If you need a little convincing when it comes to getting onboard with fennel, roasting is a fantastic way to cook it. I like to add fennel stalks to a vegetable broth, especially if I plan to use the broth in a fennel dish—they lend quite a bit of anise flavor. Reduce heat to maintain a simmer, cover and cook until the greens are tender and most of the liquid has evaporated, about 10 minutes. This doesn’t mean you have to throw the stalks and fronds away, though. Fennel Mirepoix. Stir in water, salt and pepper. Choose firm, greenish-white fennel bulbs with no … Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking. When referenced in recipes, 'fennel' can refer to the green-white fennel bulb, the celery-like fennel stalk, and also dried fennel seeds.Though they all have different applications, all parts of the plant share distinctive aniseed flavours. 1. Fennel — the green, root-like bulb with what appears to be dill fronds on it — is a crunchy, mild vegetable that is entirely edible and delicious both roasted and raw. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. Each tangy-fresh salad offers fewer than 200 calories. There are 3 main parts of fennel: The white bulb, green stalks, and green dill-like herbs. Add greens and cook, stirring occasionally, until wilted, 2 to 4 minutes. However, most recipes call for fennel bulbs only. If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. What to Look For: Fennel is easily identifiable: It has a fat white bulb (like an onion) and a feathery top of green stalks and fluffy fronds (though some grocers cut these parts off). In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry. Young, tender fennel stalks can be sautéed as you would celery. The stalks also freeze well in plastic bags for later use. 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