fennel substitute

[mousse]

When I see fresh fennel called for in a recipe, is there a suitable substitute that doesn't taste like fennel? It's the flavor that I don't like, not that I can't find it

[luciaannek]

You can use celery.

[benbenberi]

When I don't have fennel handy, I usually sub celery/celery root.

[paulj]

How is it being used? Can you imagine what it contributes to the recipe?

I've gotten in the habit of chopping up the tougher parts of a fennel bulb, and using it like diced celery in a 'mirepoix'. So you might make the reverse substitution. Cooked like this the fennel flavor is not particularly noticeable (as opposed to when fresh). Obviously such a substitution would not work in a roasted fennel gratin.

[GretchenS]

If it's with a bunch of other vegetables, just skip it -- that's what I did in the years when I thought I didn't like it. Or use nice crisp celery instead.

[katecm]

If it's being used raw, I'd use kohlrabi to get that crispness. If it's being cooked, maybe apple or pear for the sweetness?