Slice off the base and any tough outer layers. Juice ‘Em Up: If you have a juicer, you need look no further. Washed, trimmed and cut into ⅓ to ½ inch wedges. First, cut off the fronds and separate them from the bulb. Place in oven and roast for 20 to 25 minutes or until fennel is just soft and starting to caramelize. “It is one of those vegetables that’s very versatile,” Enjaian said. Arrange the fennel mixture in a single layer on a sheet pan. Warm Roasted Fennel Salad For Two - May I Have That Recipe? Your email address will not be published. Then, slice the bulb into smaller … Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a … Cut the bulb in half lengthwise. The stalks and feathery fronds can be composted, or they can be used as a garnish or mixed into a salad. “Slice it very thinly, either with a nice, sharp knife or a mandoline, into thin slivers or rounds,” Dumas said. Preheat oven to 400° Cut the fennel into wedges and place in a mixing bowl. I think fennel is just awesome.”. Flip each fennel wedge to second cut side. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Fennel stalks tend to be a little more fibrous and dry [but] I’ve seen people take them and candy them which is kind of neat. Once you have your fennel at home, it is time to cut it up. The fronds on the fennel plant are delicate and feathery, which makes them great in salad recipes or as a garnish on meat and fish entrees. The fennel bulb is light green to white in color, and has a mild licorice flavor. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. But wait for it. The bulb itself can be sliced and grilled, roasted, broiled, or braised. Cut the remaining bulbs into slices. “It’s also very aromatic.”. Fennel seeds are especially found in Indian, Italian, and Middle Eastern recipes. Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Cut the stalks off of the top of the bulb. One nice trick for that: After you shave it thin, put it in an ice bath and let it shock, and it’ll get even crispier.”. https://sodelicious.recipes/in-the-kitchen/fennel-stalks-uses In a food processor, whir together fronds, garlic, salt, olive oil and nuts. 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The fennel bulb, fennel fronds, and fennel seeds are all used widely in cooking. https://www.wholefoodbellies.com/what-to-do-with-fennel-fronds https://www.thespruceeats.com/simple-roasted-fennel-recipe-2217044 You can also use other herbs but I like this combo. https://www.sidewalkshoes.com/fish-roasted-on-fennel-fronds Learn how to use fennel with this simple savory side dish recipe. Platter Talk Food and Lifestyle Privacy Policy. Post was not sent - check your email addresses! Sorry, your blog cannot share posts by email. In a medium bowl, mix the fennel with the olive oil and kosher salt. Use whatever it takes to coat the fennel. https://www.deliciousliving.com/recipe/roasted-sweet-potatoes-and-fennel Add to broth. Set aside to cool. Roast 25 to 35 minutes or until the fennel wedges are tender on the inside and browned around the … “Fennel has a core,” Dumas said. Fennel is a Mediterranean relative of the carrot with a licorice-like flavor. 6. While fennel is roasting, place croutons, rosemary and bacon bits into a food processor. “Combine the shaved fennel, pomegranate seeds, spiced walnuts, lettuce mix [and] honey vinaigrette [for a] really lovely fall salad. Use the stalks in the same way as scallions. Steep the fronds in hot water. “Fennel is like an onion in that it has layers,” said Rob Dumas, food science innovation coordinator at the University of Maine. Use a rubber spatula to … Then, slice the bulb into smaller components, depending on what your recipe requires. “If one of the layers is damaged, don’t be afraid to peel it off and discard it.”. Roasted fennel is super easy to prepare, but looks so elegant on the platter! Sprinkle with panko mixture and fennel fronds and serve. At 30 minutes, flip the wedges and sprinkle on some Parmesan cheese and roast for another 10 minutes. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Remove the core (optional, but it can be a bit tougher). Sprinkle with cashews and fennel fronds and serve. How to Use Fennel. As for the bulb — the true prize of the fennel — one of the most delicious ways to eat it is raw, by simply shaving it and adding it to a salad. ACCESSIBILITY STATEMENT. Trim the tops and bottoms of the fennel bulbs, then wash and rinse them. Arrange the fennel mixture in a single layer on a sheet pan. Continue to roast until second side is browned, 3 to 5 minutes longer. Brew fennel tea. If you have some dried fennel seeds, toss some of those in also. The stalk and fronds can be used in salads or as a garnish. Place it in a single layer on a … On a rimmed baking sheet, toss fennel with a drizzle of olive oil and roast, … Roast the fennel: Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil. In large bowl, toss fennel mixture, Brussels sprouts mixture and remaining ingredients; serve garnished with fennel fronds. Roast for 30 minutes until the tops start to run brown. 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