Your frittatas, for instance, will instantly ascend to another level. While you’re at it, chop up the fronds and throw them in, too. In an Alfredo pasta, the flavor of fennel combines with leeks to elevate the classic cream sauce. Combined with other vegetables in, say, a mirepoix-the flavor base of onions, celery and carrots cooked slowly in butter or oil-fennel comes across subtly, an intriguing element that adds complexity without being intrusive. One of my favorite ways to use fennel is not as the main act, but chopped and added as a flavor enhancer. Serve warm or cold, ideally after the fennel has had some time to absorb the flavors of the cooking liquid. Let cool, stir in more oil and leave the fennel slices in the liquid. Then simmer about 10 minutes, or until tender. Boil a few cups of water, add some vinegar, extra-virgin olive oil and spices-coriander and fennel seed are good. Just cut the bulb in half lengthwise and then into ½-inch wedges, leaving the core intact. Making fennel à la Grecque is so simple you really don’t need a recipe. Cooking fennel this way produces a tender spear similar to a pickle, a great accompaniment to crusty bread or a charcuterie plate. No dish illustrates this transformation better than fennel “à la Grecque,” actually a French method in which you stew vegetables with oil, herbs and an acid such as lemon juice or vinegar. Moist cooking methods-braising, boiling-mellow fennel’s flavor while rendering its texture tender and silky. For a light salad-the kind you might have before or after a big meal-⅛ inch or thinner is best. For a hearty salad with citrus, nuts and cheese, ¼-inch-thick slices are good. Cutting across the long fibers keeps the slices crunchy but not stringy. Find the recipe below.Īubrie Pick for The Wall Street Journal, Food Styling by Amanda Anselmino, Prop Styling by Anna Rabenįor a salad, I like to slice the halves crosswise, preferably with a mandolin slicer. You’ll want to keep the core intact to hold the layers together in some cases, such as when you cut the fennel into wedges for braising. Use a paring knife to cut away the core, which is dense and takes longer to cook than the rest of the bulb.
Next, cut the bulb in half lengthwise, from the stem end through the core. Another approach to dealing with a stringy exterior is to remove the very outermost layer with a vegetable peeler, as you might peel a tough stalk of celery. The outer layer of fennel can be particularly fibrous, so I sometimes pull it off, though you risk losing a lot of fennel that way if your bulb is small. The stems are great chopped, in a soup or a pasta, and the fronds will work anywhere you’d use fresh dill.
Every part of fennel is edible, so I like to put the whole vegetable to use.
Your fennel may still have stems and possibly fronds attached at the top, though some supermarkets trim those off.
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