To fennel or not to fennel, that seems to be the question. Some of you love it, and seemingly more of you haven’t completely made up your mind yet. Since Fennel is once again in your box this week, I thought it proper to share some recipes and ideas on this flavorful, centuries-old veggie. I won’t bore you with stories of how Egyptians, Greeks and Romans prized Fennel for its medicinal qualities or how its a nutritionally significant source of Vitamin A, Calcium, Potassium and Iron – since invariably we all just want to figure out how to make it taste really good.
Here are some tips:
- First things first, this year we are growing Bulb Fennel, also known as Florence Fennel. This is important because some recipes call for fennel seed, or leaf fennel.
- Try substituting Fennel for celery in most any recipe.
- Fennel can be baked, steamed, roasted or sautéed with excellent results (I prefer them cut into quarters, drizzled with Olive Oil and sprinkled with Chinese 5 Spice. Bake around 400 for 25-30 minutes – or just past tender and starting to crisp up on the edges. Great in roasted company of carrots, onions, turnips, sweet potatoes, garlic and/or beets)
- A Simple saute’ is easy too: Fennel, Artichoke Hearts, Zucchini, tomatoes, Sweet peppers, thyme, and S&P…
- Use raw or roasted fennel as dipping spears for hors d’ hivers, or an antipasto course with soft goat cheese
- Fennel is terrific added to soups as well, pure’ed or chopped. To lock in the flavor, try saute’ing first.
Here’s a link to the Huffington Post’s top 14 Fennel recipes: http://www.huffingtonpost.com/2012/01/25/fennel-recipes_n_1152097.html
They look amazing. The picture above from one of their recipes; a Chutney made from Fennel, Apple and Bacon. I have other recipes, so if you’re still not tempted to dive in yet, just e-mail me and I’ll be happy to share.