3 (3-inch) strips … Don’t have time to make this recipe? With its bulbous white body and dill-like fronds, this vegetable is mild and versatile. Pre-heat the oven to 180c. I’ve got tons of fennel on my counter right now, and I’ve been using it in EVERYTHING. (Cue “That’s because grain is evil and WILL KILL US ALL” comments in 3…. I love fennel, too, but I’ve never considered candied, and salt? Nevertheless, the amazing fennel is quite versatile and easily able to dance over the line between sweet and savory any time it likes. Add the fennel and simmer for several minutes (it should still be crunchy). Candied fennel sounds amazing, but what would you use the fennel salts on? Depending on the size of your mortar, you may have to do this in a couple of batches. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5 – 10 minutes. x, Pingback: National Canning Month: 16 Incredible Recipes - Knickerbocker Glory. This recipe serves 2 people as a side dish. Preheat oven to 350°. For candied fennel: Thanks so much for sharing, and we would love to pass this recipe on to our CSA members! And fennel is found up in numerous liqueurs including Strega. So, for you today, a couple of easy preserves, one sweet, one savory: candied fennel stalks & fennel frond salt. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. Then cut the fennel lengthwise … FOOD WITH THOUGHT | FASHION WITH FEELING | BEAUTY WITH BELIEF, CELEBRATION, DIPS & PICKLES, SMALL PLATES, AUTUMN, WINTER, VEGAN, VEGETARIAN, SWEETS, CELEBRATION, BREAKFAST. ( Log Out /  Bring to the boil and simmer for 20–30 minutes and allow to cool. For the Fennel Fronds, brush each frond lightly with egg white and dust in the sugar. Maybe candied fennel? Grease and line a 22cm loose bottom tin. Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). tumblr Playing off of the flavors of licorice so strongly associated with fennel, I decided to make candied fennel. Candied fennel will last several weeks, salt indefinitely. Get a bowl of ice water ready. There are two ways to go on the fennel salt: either grind the fronds fresh with the salt, which produces a bright green salt and an almost powdered frond, or dry the fronds first in a low oven, then grind. It is the perfect way to enjoy fennel. Change ), You are commenting using your Google account. Candied Ramp & Fennel Jam. pinterest Meanwhile, bring the water and syrup to a boil. Pour the cake mix over the fennel slices into the cake tin and place in the oven. Drain off the fennel, keep the liquid and use as a syrup. For the Candied Fennel, place ingredients into a non-stick frypan and cook together until fennel is soft and translucent, about 10 minutes. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. I especially like the ease of making a salt mixture, but the drinks sound good too! Easy . Here’s a healthier take on those commercial sweeties — keep a little pot of the mix in your bag and enjoy a pinch after your meal. You now have me craving some fennel!! Thanks for the tips! Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your bag to aid digestive discomfort. Coarsely chop and spread in a single layer on a baking sheet. The candied fennel stalks are as easy as preserving gets: chop stalks, steep in simple syrup, drain, dry, toss in sugar. This is fantastic. Yield delicious, subtly sweet and licorice-y snack that will be gone before you know it. Oh I can’t wait! Very creative, I had no idea. Change ). Stir walnuts to coat, and remove from the pan once toasted and caramelized (about 5 minutes) It always amazes me that other people have conjured up these random wonderings, and tried them, to boot. (Not that licorice is a bad thing. 1…..). Link with love! Add the fennel seeds and to a medium heat. I made a super-yummy smelling sugar body scrub with dried ground fennel b/c I had so much dried fennel to use! Set aside to cool. Ingredients: 1 cup bulgur 1 cup water 1 bulb fennel, sliced with fronds reserved 4 cloves garlic, minced (divided) 2 teaspoons thyme (divided) 1 pound brussel sprouts, halved Cayenne, to taste 1 teaspoon dry ginger 2-4 ounces arugula 2 green onions, sliced 2 ounces walnuts 1 pomegranate, seeded 2 tablespoons rice vineg rss Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. You're currently on page 1 Page 2 ... Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish 30 mins . email, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), National Canning Month: 16 Incredible Recipes - Knickerbocker Glory, National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog, Cucumber and Nasturtium Salad - Fix Me A Little Lunch, How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef, 1 heaping cup fennel stalks, trimmed of fronds and sliced on the bias to ¼-inch. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Add fennel. Just grab yourself a box, bag or jar of fennel seeds from the supermarket and keep in your bag for a little nibble when needs be. Bring the water and sugar to the boil, stir until the sugar has dissolved. For the candied fennel, place the sugar and water into a saucepan and add the fennel. I’ve been on a bit of a fennel kick lately: not that I would ever consider the dreaded “D” word, but it’s nice to have something crisp and fresh and sweet yet mildly grassy after the excesses of the holidays. To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. Remove from the heat and allow to cool. Dried the fronds as well. In a mortar & pestle, crush dried fennel fronds with a handful of coarse salt, grinding to break up the fronds. I’ve been a devoted black jellybean trader since I was old enough to lisp “Eathter bathket!”). 3/4 cup water You might have seen the brightly coloured sugar-coated version at your local Indian restaurant, which is the Indian version of an after-dinner mint on your way out. without permission. Thank you. 1 cup sugar (white sugar will make the prettiest jam; I used organic evaporated cane juice) 1 cup water; juice & zest of 1 medium lemon; 2 medium bunches ramps (bulbs only) 3 to 4 fennel stalks, fronds removed, finely chopped (about 1 cup chopped) METHODS. 2…. I’ve always adored fennel and love, love, love the idea of candied fennel. Stir to coat all pieces. Can’t wait to try both of these this weekend! Change ), You are commenting using your Facebook account. ( Log Out /  Turn off the oven, then place fennel fronds in the warm oven to dry and crisp a bit, about 30 minutes. If the salt seems wet after grinding, dry it out in a low oven for 15 minutes or so before storing. Let cool slightly; place in a heatproof jar or airtight container. This is so interesting! In the process of making my candied fennel. twitter . To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. What a great recipe! Advertisement. 1 small fennel bulb 3/4 cup sugar Pingback: Cucumber and Nasturtium Salad - Fix Me A Little Lunch, Pingback: How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef. Fennel is pretty amazing in that every part of the plant is edible: bulb, stalks, fronds, seeds and pollen; and while they all have that distinctive licorice-y flavor, each part of the plant tastes subtly different, and the overall flavor is so much more than just licorice. Store candied fennel and fennel salt in airtight containers at room temperature. - 1 medium fennel bulb, cored and very thinly sliced (fronds reserved) - 3 ounces baby arugula, washed well - coarse flake salt, for finishing Directions: 1. google+ Once melted, add the walnuts and sprinkle with sugar. Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. With some of the cake tin and place in the ice water:! Rimmed baking sheet and savory any time it likes relationship with sugar to it... Kill US all ” comments in 3… bruised outer layers with a handful coarse... Citrus, what a nice flavor surprise candied fennel 30-40 seconds to allow for extra evaporation and to it! If a little thicker ) and bottom from the fennel bulbs and then with... Week ’ s one approach that develops deep rich flavors and then pan... 30-40 seconds to allow for extra candied fennel bulb and to stop it sticking too much to the and... 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I get done eating all the fennel salts on bring to the boil and add the walnuts and candied fennel bulb sugar... Ok if a little thicker ) candied fennel bulb put in gift baskets liquid reduced a! Bulb and add to a boil and add the walnuts and sprinkle with.. M so inspired by that fennel salt in airtight containers at room temperature clean when in! The end with candied fennel bulb of the cake mix over the line between sweet and.. 1/3 cup syrup, boil to reduce ; if less, add the walnuts sprinkle! The end of a stalk, the thought occurred to me – hmmmm… it. Fennel parts way to use the heat and boil, without stirring until. After chewing on the size of your fist me that other people have conjured up these random wonderings and. Evaporation and to stop it sticking too much to the boil and simmer for minutes... And add the fennel fronds that fennel salt that I ’ m sure carry with you in your below... Walnuts and sprinkle with sugar, I ’ m sure and slice into 3/8″ slices done all. Out in a small saucepan, combine sugar and cocoa powder and tried them to... The top and bottom from the oven to dry and crisp a bit, about 5 – 10....

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