Fennel can be used in various ways, including raw in salads, grilled as a side dish or with fish, braised with broth and butter, and roasted with other vegetables. All parts of the plant can be used, including the stems as fuel for grilling.
Fennel has a distinctive aniseed flavor that is an excellent addition to many dishes. The bulb stays juicy and firm, even when grilled. It can be served grilled, raw, braised, roasted, sautéed, or as a side dish, and all parts of the plant can be used.
The bulb, when raw, has a pronounced flavor that is a good compliment to citrus salads. Raw fennel, when finely chopped, can be added to coleslaw, potato salad, or green salad, for added flavor and texture. The sauce can benefit from chopped salsa, as can a watercress or spinach salad served with walnuts and oranges.
When grilling, large bulbs are easier to work with. It may be necessary to strip the outer layers of the bulb and remove the stems. Some of the greens, or leaves, should be saved for a side dish. The fennel bulb should be sliced, brushed with olive oil and seasoned with a little salt. It can then be slowly grilled over coals.
Grilled bulbs can be served alone, with a dressing or sauce – often mayonnaise or cream-based – or as a side dish to grilled fish. The stems of can be dried and used as fuel for grilling fish, as it provides a pleasant aromatic smoke.
Fennel can be braised by cutting the bulb into quarters while still leaving the quarters attached. The butter should be melted in a pan and chicken or vegetable broth added to the pan. The fennel is then added to the pan, seasoned with pepper and salt, and then braised until tender; about 20-25 minutes. This is a good accompaniment to pork or fish, among other dishes.
Roasted fennel along with other vegetables is a popular Mediterranean dish. The fennel is cut and blanched. Other vegetables are then chopped, such as eggplant, squash, peppers and onions. The vegetables can be coated in balsamic vinegar, olive oil, pepper and salt and roasted at a temperature of 204°C. The vegetables are excellent when topped with grilled polenta.
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