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Sep 12, 2013 03:09 PM

What do you do with a fennel bulb (or what recipe have you wanted to try)?

Just wondering...

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  1. Its my favorite side with fish, especially salmon. Either grilled or sauteed. I made a sauteed fennel, roasted baby beet and feta salad recently, too. It was really good. Shaved thinly is nice in a green salad. I've been meaning to make Thomas Keller's chicken thighs with lemon, fennel and olives again soon, too- with the really crispy skin it's a bit hit in this house.

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    1. Raw, thinly sliced with sliced orange, red onion and olive oil dressing. Also roasted with olive oil. Also great chopped and added to an Italian style tomato sauce that also includes onion.

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      1. re: escondido123

        My favorite is to chunk it up and toss it with olive oil and S&P, roast it at 450 degrees Fahrenheit for about 20-25 minutes. I turn it half way through cooking, but you don't really have to.

        I love it as a side with a baked potato and some protein.

      2. I made fennel mussels last week and loved it! It was my first time trying fresh fennel and I'm hooked.

        1. A deceptively simple, delicious combo I learned in a cooking class a long time ago:

          Wedges of fennel bulb and thick diagonal slices of zucchini
          Salt, pepper
          Sauté together in olive oil until browned and just softened

          Hold in a warm oven if making a large quantity
          The flavors meld in a wonderful way

          Later, I made it my own with a bit of grated parm and squeeze of fresh lemon

          Great with roast pork and roast chicken.....

          1. I like it sliced (thickly or thinly depending on preference), toss lightly with olive oil, spread in roasting pan. Sprinkle S&P and then a generous - and I mean generous - amount of good parmesan, grated. Roast @ 350 for ~45 minutes or so. Really tasty, the parm goes so well with the licorice flavor of the fennel.

            I've heard fennel makes a fabulous pureed soup, but I haven't tried that yet.

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            1. re: Aravisea

              Pretty close to how I make it.

              Nigel Slater does a very good dish (I think it is a braise). It is in his book Appetite. I'll have to look it up and post.