Fennel
In
mythology, fennel was considered the «food of
gods» and whoever consumed it would find Knowledge.
The Egyptian and the Chinese have been using it since the Bronze
Age. The Greeks declared it a symbol of victory when they won
against the Persians in the Marathon’in a field of
fennel.
Fennel is one of the main ingredients used in
Italian cooking. Fennel’s delicate, slightly sweet
and very pleasant flavour is reminiscent of aniseed or licorice. In
fact, it is often mistaken for aniseed or dill.
Fennel is a light green and white, fleshy bulb
with layered, intertwining leaves surrounding two or three sturdy
stalks. These stalks are topped with very feathery little leaves
that look a lot like dill.
- Choose large, firm, light-coloured bulbs with few stalks.
- Fennel is used raw in salads or dips and cooked, with the tough outer leaves removed.
- Cut and discard a thick slice at the base of the bulb and trim stalks down to about 3cm (1inch) from the bulb. Wash thoroughly.
- Peel the outside stalks with a vegetable peeler, if necessary.
- Blanch fennel before using it in recipes.
- All parts of the fennel are edible. Use the chopped fennel leaves to season marinades and flavour fish and seafood dishes.
- Fennel can be boiled, steamed or braised and served with a cheese sauce or added to clear or cream soup.
- Thinly sliced or quartered, sprinkle fennel with lime juice, vinaigrette or a little butter, Parmesan cheese and pepper.
- As a side-dish, sautée thin strips of raw fennel with a little fresh ginger.
- Stir-fry in a pan or wok with other vegetables.
- Coat with batter and fry «tempura» style.
- Fennel’s unique taste will enhance the flavour
of most fish or white meat dishes.
 Bocourti with Fennel Salad |
 Fennel-Jerusalem Artichoke Mash |
 Roast chicken with fennel |
 Whole Trout Baked with Fennel and Asparagus |
 Braised Tilapia Fillets with Fennel |
Click here and discover all our recipes with fennel !
Fennel if available year-round in all supermarkets.
Low in energy, fennel is a good source of potassium, vitamin C, iron, folic acid, phosphorus and calcium. It is also rich in vitamin A and a good source of fibre.
Stalks and outer leaves should be removed. Wrap the fennel bulb in plastic and store in the coldest part of your refrigerator for up to three days.