Tohru Posted June 23, 2011 Share Posted June 23, 2011 We got a stalk of fennel in with our CSA yesterday and I don't know what to do with it. How do we cook it? Or do we dry it for later use as an herb? And what would it be cooked with? I've only used dried fennel seeds in sausage. Suggestions please? Thanks! :) Quote Link to comment Share on other sites More sharing options...
Chrystal Posted June 23, 2011 Share Posted June 23, 2011 http://www.foodnetwork.com/recipes/robin-miller/orange-and-fennel-salad-recipe/index.html http://www.foodnetwork.com/recipes/rachael-ray/cod-with-fennel-and-onion-recipe/index.html These are my two favorite ways. Fennel has an anise taste, but very mild. Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted June 23, 2011 Share Posted June 23, 2011 You can roast it in the oven. My kids like it stir fried with meat and onions. Fennel makes an awesome, and I mean awesome, risotto with shrimp. Quote Link to comment Share on other sites More sharing options...
ColoNative Posted June 23, 2011 Share Posted June 23, 2011 Sometimes we chop it and put it in salad. Sometimes we add it to Italian meatball soup. Sometimes we roast it....it's awesome! Quote Link to comment Share on other sites More sharing options...
KrissiK Posted June 23, 2011 Share Posted June 23, 2011 I love it roasted with chicken and potatoes. Quote Link to comment Share on other sites More sharing options...
plansrme Posted June 23, 2011 Share Posted June 23, 2011 Slice it thinly for a Greek salad. Nigella Lawson's Greek salad recipe, for which I am marinating the red onion right this minute, calls for fennel. Terri Quote Link to comment Share on other sites More sharing options...
veggiegal Posted June 23, 2011 Share Posted June 23, 2011 We love it in fennel-orzo soup. Chop the fennel like you would small bits of celery, saute an onion, put both in some stock/broth, add in whatever herbs/spices you like, add orzo (or other small pasta shapes), boil until pasta is soft. Even my kids gobble this one down. Quote Link to comment Share on other sites More sharing options...
justamouse Posted June 23, 2011 Share Posted June 23, 2011 make a gratin Quote Link to comment Share on other sites More sharing options...
tadah Posted June 23, 2011 Share Posted June 23, 2011 I love fennel... usually I slice it thinly (the bulb, not the green part), mix it with equal parts sliced celery and a chopped orange or grapefruit (with the juice). Add a little olive oil and maybe some extra citrus juice (lemon, orange, etc.), a little salt and pepper, and you've got a scrumptious salad. It's a version of a Mark Bittman recipe I saw last year: http://www.nytimes.com/2008/11/26/dining/26mini.html Although I don't really like parmesan in it and I definitely like the citrus. Enjoy! Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted June 23, 2011 Share Posted June 23, 2011 Throw it in the bin and fumigate the house! Horrid smell.... and the taste? Ugh. Laura Quote Link to comment Share on other sites More sharing options...
ZooRho Posted June 23, 2011 Share Posted June 23, 2011 I use it in Chloe's Virus Killing Chicken soup. http://completely-domesticated.blogspot.com/2009/10/chloes-virus-killing-chicken-soup.html Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.