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

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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.

    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.

      1 Reply
      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.

        www.saffron215.blogspot.com

      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.

            1 Reply
            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.

            2. this is one of my favorite salad. So simple but refreshing and delicious. It has become a staple at my Easter dinners but is great anytime of year.

              http://www.boston.com/lifestyle/food/...

              it's also wonderful either roasted or braised.

              1. My favorite thing to do is slice it and eat it out of hand. I love raw fennel.

                1. I like to braise slices of fennel bulb and wedges of onion in chicken broth and white wine with a bit of lemon.

                  1. Here's a great, easy salad:

                    http://www.sfgate.com/news/article/An...

                    And the coq au vin is a winner, winner chicken dinner. I make it a couple of times a year. I like to make it and I love to eat it.

                    1. This roasted chicken with fennel, clementines, and arak (I sub ouzo) from Jerusalem: A Cookbook, by Ottolenghi and Tamimi, is inspired, and way more than the sum of its parts: http://www.epicurious.com/recipes/mem...

                      Otherwise, as others have suggested, I love it sauteed, braised, or shaved or julienned raw in a salad.

                      1. As others i love it most raw, superthin- i make a simple salad with the fennel, capers, ribbons of celery and a lemon vinegrette.

                        I save the fronds and top thick parts in the freezer and then add to stews and soups (remove and toss before eating the stew) the fennel adds a really great depth of flavor to veggie based stews

                        1. Oven roast it sliced with olive oil, salt and pepper usually paired with sliced onion or garlic and a potato. Either eat as is or puree for soup.

                          1. Slice very thinly and add some thin sliced red onion.

                            Add a bit of caraway seed.

                            Toss in a raspberry vinaigrette dressing.

                            Simple and delicious.

                            DT

                            1. I made this lemony fennel slaw recently (on Njchicaa's recommendation), adding chives and scallions: http://www.foodnetwork.com/recipes/bo...

                              Quite refreshing and nicely crispy. The recipe doesn't call for it, but I sprinkled the cut cabbage and fennel with salt and let drain for 40 min. or so before saucing.

                              One of my favorite pasta dishes involves fennel, mild Italian sausage, white wine, and tomato. If you search my blog (in my profile), you'll find it easily. Have been warned off linking to it whatsoever. How helpful!

                              I have been wanting to try this soup recommended by another Hound: http://www.delish.com/food/family-mea...

                              1. I love this recipe. It makes a light, delicately-flavored dish. I add walnuts for extra crunch and flavor. .

                                http://www.epicurious.com/recipes/foo...

                                1. There's a lovely Jamie Oliver slow braised pork with fennel I do, from the Cook with Jamie book. The fennel goes all soft and caramelises. Even non-fennel lovers eat it.

                                  1. I do all of the things mentioned in this thread! I love fennel - it's one of my favorite vegetables. I recently had a bulb freeze in my fridge, and I thought the texture would be bad for eating raw or roasting, so I poached it in white wine and pureed it - surprisingly fabulous. It's great with fish, pork or chicken. One of my favorite recipes is from an old COTM, The Splendid Table, which has you roast rabbit (or chicken thighs) slowly on a bed of sliced onions, fennel and bacon. The vegetables almost turn into a confit as the meat renders its fat, and the fennel is absolutely luscious this way.

                                    BTW, if you're a celery hater (as I am) try using fennel instead of celery in soups, stuffings, salads and the like. So much tastier!

                                    1 Reply
                                    1. re: biondanonima

                                      I've enjoyed fennel raw and shaved paper-thin in a salad with arugula and red onion with a simple lemon and olive oil vinaigrette, but I think I like it best baked in a gratin with potatoes, onions, olive oil and a sprinkling of Parmigiano Reggiano and Gruyere. A panko crumb mix with the cheeses would be nice too.

                                    2. THANK YOU ALL FOR THESE WONDERFUL SUGGESTIONS.

                                      2 Replies
                                      1. re: Joebob

                                        I have a fennel bulb in the fridge and don't have any plans for it, but since I'm making ratatouille, I'm considering just working it into the vegetable mix. I think it will be a decent addition, though I may have to rename the dish when it's done. Not exactly a ratatouille with fennel in it, but hey, I'll be happy that I've used it.

                                        1. re: 1sweetpea

                                          but fennel is a fairly common Provencale flavor, so I'm guessing that some maman somewhere has made it with fennel...

                                      2. This is one of my go-to dinner salads and it is super fast. I make it mostly in the winter/spring but it is easily adapted. This is rough quantities for 1 serving

                                        --raw fennel, sliced on a mandoline
                                        --1/2 pink grapefruit, segmented, juice reserved
                                        --some cooked shrimp (I usually just use a handful of defrosted TJ's shrimp)
                                        --6 or so pitted/sliced good black olives
                                        --feta cheese, crumbled
                                        --whole wheat couscous 1/4 cup dry, cooked.

                                        While couscous is plumping up, I chop/prep everything, The reserved grapefruit juice is whisked with a comparable quantity of olive oil for a dressing.

                                        Dump cooked couscous in bowl, add prepped ingredients and toss with dressing.

                                        1. I love it added raw and thinly sliced to spinach/arugula salad with orange segments, almonds, goat cheese, and pickled onion with just light citrus vinaigrette.

                                          I've made this recipe three times and it is absolutely delicious. (from Deborah Madison's Vegetable Literacy I highly recommend making the fennel stock (fennel fronds and peppercorns, garlic, salt simmered in water for an hour or so). It is a great addition to the recipe and is even a nice savory tea to drink. I loved this recipe so much I served it at a casual dinner party with roasted chicken and mashed potatoes (for the extra tomato/saffron sauce)

                                          http://www.foodrepublic.com/2013/04/1...

                                          1. I recently made a sauteed seafood dish with sauteed garlic and fennel, shrimp, scallops, tomatoes, splash of sherry wine, served over warm arugula with fresh fennel on top and a squeeze of lemon. The cooked and fresh were a nice contrast and it was easy and super tasty.

                                            1. I LOVE FENNEL!

                                              want to try it in a coleslaw with apple and cranberries or the next time I roast Brussel sprouts with pistachios.

                                              all the other ideas have me thinking and salivating.

                                              1. About a zillion years ago I had an appetizer at Piatti in Napa Valley, (Yountville?) I think back then it was a restaurant and not a chain but I might be mistaken.

                                                They took a fennel bulb, scored it deeply horizontally (I doubt that makes sense) and then filled the cuts with rosemary, salt, pepper, prosciutto slices and garlic. They grilled it over oak and then finished, I think, with a warm olive-oil based vinaigrette. It was SO memorable and wonderful. I was at that age where everything seemed "new" and exciting. It was delicious and it stuck with me.

                                                I've never duplicated it but I think your post will inspire me to do so!

                                                1 Reply
                                                1. re: e_bone

                                                  oh my heavens. That sounds *awesome*.