I'm loving Fennel. Any good recipes for it?

MisterDerpington

I've always seem fennel on cooking shows, and glad I finally got to prepare it myself. Had it for the first time last week when I made this Tilapia dish I saw online. I'm looking for more ways to make it if anyone has some good, healthy suggestions, I'm all ears.

MisterDerpington

bump. Nobody else likes a vegetable that tastes like licorice?

Polly758

I like it it can be pricy though. I've tried it sliced VERY thinly and then put in salads, that's nice.

How about with mushrooms?
http://www.101cookbooks.com/archives/fennel-mushrooms-recipe.html

(I like that website but she can be a bit fancy. I'd leave out the crème freche and most of the herbs myself.)

pocketmole

I tried fennel for the first time recently. I hate licorice but I read in numerous places that people said the anise flavor is lost once the fennel is cooked. Unfortunately I learned this was definitely not the case and I hated it, haha. This is what I made, and I think that for a person that enjoys the taste of fennel that this would be a lovely recipe.

http://www.prouditaliancook.com/2013/06/grilled-fennel-salad-with-fresh-herbs-and-parmesan.html

MisterDerpington

I like it it can be pricy though. I've tried it sliced VERY thinly and then put in salads, that's nice.

How about with mushrooms?
http://www.101cookbooks.com/archives/fennel-mushrooms-recipe.html

(I like that website but she can be a bit fancy. I'd leave out the crème freche and most of the herbs myself.)

Fresh herbs make cooking so much more fun and things taste a lot better. I've never actually had creme freche before though and no clue where to get it. I will give the recipe a shot with maybe some sort of creamy substitution for the creme freche. Thanks.

aquarabbit

Personally, I don't think there's anything better than thinly sliced and sauteed in butter. I like it raw on salads, but since it's so expensive, I usually just saute it since I save the experimenting for the cheap ingredients! I like to use the tops on chicken in place of tarragon, and I use the stalks in place of celery when I braise things. It gives a gorgeous flavor and I love knowing that I'm getting my money's worth.

PartyPerson

I love fennel: Try some of these:

http://www.bbcgoodfood.com/recipes/collection/fennel

LeighAnnH75

This is one of my favorite meals with fennel

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-shrimp-and-risotto-recipe/index.html

dejamos

I like it it can be pricy though. I've tried it sliced VERY thinly and then put in salads, that's nice.

How about with mushrooms?
http://www.101cookbooks.com/archives/fennel-mushrooms-recipe.html

(I like that website but she can be a bit fancy. I'd leave out the crème freche and most of the herbs myself.)

Fresh herbs make cooking so much more fun and things taste a lot better. I've never actually had creme freche before though and no clue where to get it. I will give the recipe a shot with maybe some sort of creamy substitution for the creme freche. Thanks.

You can make creme fraiche yourself. Add 2 tablespoons of buttermilk to 1 cup of heavy cream and let it sit out for a few hours (yes, a few hours) until it has thickened. Once it has thickened put it in the fridge. It will keep for a week or so. Freezing it changes the texture but it can still be used in cooking. Or you could substitute yogurt - you just want something that has a little tang to it.

Polly758

I like it it can be pricy though. I've tried it sliced VERY thinly and then put in salads, that's nice.

How about with mushrooms?
http://www.101cookbooks.com/archives/fennel-mushrooms-recipe.html

(I like that website but she can be a bit fancy. I'd leave out the crème freche and most of the herbs myself.)

Fresh herbs make cooking so much more fun and things taste a lot better. I've never actually had creme freche before though and no clue where to get it. I will give the recipe a shot with maybe some sort of creamy substitution for the creme freche. Thanks.

You can make creme fraiche yourself. Add 2 tablespoons of buttermilk to 1 cup of heavy cream and let it sit out for a few hours (yes, a few hours) until it has thickened. Once it has thickened put it in the fridge. It will keep for a week or so. Freezing it changes the texture but it can still be used in cooking. Or you could substitute yogurt - you just want something that has a little tang to it.

Right, sour cream or plain yogurt would cover it.

Creme freche is very very good, and I do love fresh herbs... I just don't like buying a bunch of things for ONE recipe and then trying to use up the rest before it goes bad.

kbeardmore22

bump

bert16

This is a delicious watermelon and fennel salad with a honey lime vinaigrette recipe from Cooking Light... super refreshing summer salad!

http://www.myrecipes.com/recipe/watermelon-fennel-salad-50400000123293/

And here's another recipe (which I haven't cooked, but have eaten many, many times at Jaleo, which is a tapas restaurant in the DC area); it's an apple, fennel, walnut, and manchego salad with a sherry vinaigrette. Yum!

http://www.latimes.com/features/la-fo-joserec24a-2008sep24,0,3958566.story

MisterDerpington

I like it it can be pricy though. I've tried it sliced VERY thinly and then put in salads, that's nice.

How about with mushrooms?
http://www.101cookbooks.com/archives/fennel-mushrooms-recipe.html

(I like that website but she can be a bit fancy. I'd leave out the crème freche and most of the herbs myself.)

Fresh herbs make cooking so much more fun and things taste a lot better. I've never actually had creme freche before though and no clue where to get it. I will give the recipe a shot with maybe some sort of creamy substitution for the creme freche. Thanks.

You can make creme fraiche yourself. Add 2 tablespoons of buttermilk to 1 cup of heavy cream and let it sit out for a few hours (yes, a few hours) until it has thickened. Once it has thickened put it in the fridge. It will keep for a week or so. Freezing it changes the texture but it can still be used in cooking. Or you could substitute yogurt - you just want something that has a little tang to it.

Right, sour cream or plain yogurt would cover it.

Creme freche is very very good, and I do love fresh herbs... I just don't like buying a bunch of things for ONE recipe and then trying to use up the rest before it goes bad.

I get that. I try to find a few recipes using it. Or a more neutral herb like parsley is easy to throw on lots of stuff.

MisterDerpington

This is a delicious watermelon and fennel salad with a honey lime vinaigrette recipe from Cooking Light... super refreshing summer salad!

http://www.myrecipes.com/recipe/watermelon-fennel-salad-50400000123293/

And here's another recipe (which I haven't cooked, but have eaten many, many times at Jaleo, which is a tapas restaurant in the DC area); it's an apple, fennel, walnut, and manchego salad with a sherry vinaigrette. Yum!

http://www.latimes.com/features/la-fo-joserec24a-2008sep24,0,3958566.story

Thanks so much! I just threw together a salad of fennel, orange segments, diced apple, and fresh mint today for lunch.

cedarblack

FENNEL IN EVERYTHING PLEASE. It's great simply steamed or sauteed with some baked white fish. Personally I love it in risotto (this is a good recipe, but I omit the cheese/wine/butter and just use stock and a bit of oil http://www.bbcgoodfood.com/recipes/1089640/fennel-and-lemon-risotto). The other day I made fennel, pear, walnut and sweet potato pasties with stilton which were amazing (not particulary healthy though!)

juttakristen3

I share that passion. Try very thin sliced raw fennel with fresh, also thin sliced oranges. Add a little apple vinegar, honey, salt and white pepper. Walnuts or roasted pumpkin seeds fit, too. Let it soak for an hour if you can wait, then it's at its best.

BarackMeLikeAHurricane

Misread this as funnel, like funnel cake. :frown: No funnel cake recipes for me then...

BalmyD

This is a delicious watermelon and fennel salad with a honey lime vinaigrette recipe from Cooking Light... super refreshing summer salad!

http://www.myrecipes.com/recipe/watermelon-fennel-salad-50400000123293/

Thank you so much for posting this! I just made it yesterday (but I used onions and maple syrup instead of shallots and honey) and it was one of the most delicious summery salads I have ever eaten!

elphee

on the database type in lemon and fennel risotto or fennel and lemon risotto. It is great, have made it for years.

juttakristen3

Has any one tried fennel seed?
THAT IS A REVELATION.
Tastes like Anis, but milder. Mix with Chili, salt and white pepper to season ground beef, add to potatoes and in any kind of fishy things.

mapenguinkeeper

Cooked fennel does not taste like licorice. I lay the fronds on my salmon when grilling or baking. I make this potato fennel gratin all the time and everyone wants the recipe. http://www.foodnetwork.com/recipes/ina-garten/potato-fennel-gratin-recipe/index.html

it disappears instantly - just resist the urge to eat the entire thing yourself.