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Does Anybody Really Like Fennel?!

So, I was braising some short ribs for dinner this weekend, and thought I'd mix things up a bit by following a recipe for short ribs which included fennel.

The recipe actually asked for two full fennel bulbs sliced thinly, and their tops chopped finely. I sliced one bulb in half and just decided there was no way I was going to pollute my dish with that intense black licorice flavor.

Does anybody actually like fennel? If so, how are you using it?

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  1. Yes. I prefer it raw in salads. Dont like the cooked so much.

    1. Love it. I use it in place of celery sometimes since I'm not a fan of that. It's not at all intense, really quite delicate.

      3 Replies
        1. re: Splendid Spatula

          I love the taste of fennel and prefer to replace 50% of the celery in mirepoix with fennel when I prepare Italian dishes.

          Ive tried to grow fennel bot I must be doing somthing wrong because I only get fronds and no bulb.

          1. re: Kelli2006

            There are different varieties of fennel out there, and they don't always produce a bulb. There are some fennels meant to be grown as an herb, for the fronds, and these don't form a bulb. Then there are other varieties grown for the bulb. That's what you want if the bulb is what you're after.

        2. Love it! Right now I'm shaving it thin to add to a salad of thinly sliced Cara Cara and blood oranges, along with thinly sliced red onions. Drizzle on some good olive oil, sprinkle with sea salt and a few grinds of black pepper, and you've got a visually stunning dish, plus it's delicious.

          4 Replies
          1. re: pikawicca

            That is one of my favourite salads too! It is ridiculously delicious. However, I often add roasted beets, lots of cilantro and use walnut oil. I use blood oranges when i can get them. Mmmm.....

            1. re: pikawicca

              I add sliced olives to mine. Best salad ever.

              1. re: pikawicca

                A great change of pace from typical salads. Like pavlova, I also will add olives.

              2. I do! Roasted with olive oil and garlic until caramelized it looses that intense flavor and is really wonderful. Chopped and added to other aromatics (carrots, celery, onion, garlic) it is a wonderful base for braising liquid.

                1. Not me! I really dislike the flavor of black licorice across the board so nothing with that flavor appeals to me at all.

                  1 Reply
                  1. re: Disneyfreak

                    I detested the taste of black licorice as a kid, but now I actually really like it,

                    And I also now like or even love the taste of fennel, anise, and also like sazaracs, or drinks that have anise in it or rather drinks that are anise-accented.

                    so yeah, i really do like fennel.