Fennel is one of those veggies that has increased in popularity recently. But there are still many people who have yet to explore the unique anise flavor of this bulbous vegetable. Both the fronds and bulbs are used in raw and cooked dishes. Fennel has also been used medicinally for its ability to soothe digestive disorders and improve eyesight. But here, we’re going to focus on its culinary possibilities.
1. Sauteed fennel is a simple way to enjoy the vegetable. Simply separate the white bulb from the green stems and slice it into thin sections. Put a couple of tablespoons of olive oil into a pan on medium heat and add the fennel. Saute for 10-15 minutes and season with salt and pepper mid-way through the cooking process. The fennel will be have a mellow sweet flavor that will pair easily with an array of other dishes.
2. Orange and fennel salad is a great way to cleanse the palate. Slice the fennel bulb thinly and arrange on a platter with orange segments. Dress it with olive oil, fresh orange juice, parsley, salt and pepper. You can also add a dash of cayenne for an extra kick!
3. Roasted fennel and summer vegetables will be a satisfying dish for vegetarians and meat eaters alike. Cut the fennel bulb, tomatoes, red onions, red and yellow peppers, zucchini and eggplant into large chunks or wedges. Arrange them in a large roasting pan, thrown in a clove of garlic and some rosemary, and drizzle with olive oil to coat. Roast at 400 degrees for 20 minutes, turning the veggies over mid-way through. Serve hot and enjoy with some rustic bread.
4. A fennel frond garnish is perfect for fish or chicken. Stuff the fronds into a fish or the cavity of chicken and let the delicate anise flavor permeate the flesh for an easy weeknight dinner. You can infuse olive oil with the fronds. Just warm the oil slightly and let the fronds sit in the oil for about an hour in a glass bowl. You could even add some garlic and chili flakes for a bit of heat. Strain the oil and drizzle on your favorite salad.
Fennel is a fabulous vegetable no matter how you eat it. Experiment with each part and discover the wonderful ways in which it can enhance your old recipes and inspire new ones as well!
Clacked by Pia Schiavo-Campo
on Jul 02, 2009 @ 12:01 EST5EDT
