Fennel - what is it? A big onion? A bulb? Is it even edible? YES and how delicious it is!
The secret is to know how to use it & what to pair it with.
Fennel can be a bit tough & fibrous with an anise flavor. It is also light, crunchy & refreshing when sliced very thin (found in many Mediterranean recipes.) We not only grow our own big bulbs of fennel but another variety of fennel grows wild along our road - the more leafy/flowery type to used as an aromatic.
Here is one of my favorite winter/early spring recipes from Jason below. Other ways to use/eat fennel: roasted (love it), braised in white wine (delicious) and the most simplistic - young fennel can be cut into chunks & dipped into olive oil & salt. (oh so Italian!)
Fennel & Blood Orange Salad
Fennel can be a bit tough & fibrous with an anise flavor. It is also light, crunchy & refreshing when sliced very thin (found in many Mediterranean recipes.) We not only grow our own big bulbs of fennel but another variety of fennel grows wild along our road - the more leafy/flowery type to used as an aromatic.
Fennel & Blood Orange Salad
1 bulb of fennel, cut in 1/2 and remove core
2-3 blood oranges
salt & pepper
3 glugs of extra virgin olive oil
Slice fennel as this as possible (use a food slicer or mandolin if available).
Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl.
Mix sliced fennel, juice from the pulp & oranges - season with salt & pepper.
Drizzle with olive oil & toss.
Let stand for 10 minutes then serve.
2-3 blood oranges
salt & pepper
3 glugs of extra virgin olive oil
Slice fennel as this as possible (use a food slicer or mandolin if available).
Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl.
Mix sliced fennel, juice from the pulp & oranges - season with salt & pepper.
Drizzle with olive oil & toss.
Let stand for 10 minutes then serve.
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