Fennel recipies - vegetarian

healthyshelleym
healthyshelleym Posts: 29 Member
in Food and Nutrition
I have an organic veggie box delivered weekly. This week there was a fennel in it. I must admit that when I saw it I wasn't immediately sure of what it was. Does anyone have any yummy recipes (no meat) that use fennel that they can post?

Replies

  • laus_8882
    laus_8882 Posts: 217 Member
    One of my fave salads has fennel as the star. It's delish.

    I don't have exact ingredients and it depends on how hungry i am as to how much rocket or lentils I use, but the fennel works well either way.

    50-100g of puy lentils.
    A roasted beetroot
    50-100g of baby rocket
    a good sized fennel bulb
    a red onion
    dressing of red wine vinegar and olive oil with lots of black pepper.

    You can add feta or goat's cheese if you can spare the calories.
  • laus_8882
    laus_8882 Posts: 217 Member
    Oh, and whatever you do, don't discard the fluffy little bits (fronds? botany never was my thing) on the top of the fennel. They've got such a lovely, delicate flavour and should just be chopped up with the rest of the bulb. Waste not, want not!
  • healthyshelleym
    healthyshelleym Posts: 29 Member
    Sounds yummy. I've been searching for recipes but it seems everyone wants bake Fennel or slice and cook it in a pan of butter. Considering juicing it! What do you think?
  • TravelDog14
    TravelDog14 Posts: 317 Member
    Here's one of my favorite fennel recipes:

    Roasted Fennel & Carrots With Pecorino
    ingredients
    Fennel bulb, cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
    1-2 carrots, cut diagonally into 1/3-inch-thick slices
    2 teaspoons chopped fresh thyme
    1/2 cup grated pecorino cheese
    1/3 cup extra-virgin olive oil
    procedure
    printable recipe
    dish: side
    season: summer
    Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.

    If you go to this address, it is the recipe section for our weekly veggie box and you enter the vegetable of your choice and it brings up a bunch of recipes. Many vegan or vegetarian friendly.

    http://www.boistfortvalleyfarm.com/recipes/
  • healthyshelleym
    healthyshelleym Posts: 29 Member
    Excellent! Thank you. I will take a look at the website. :happy:
  • KayakAngel
    KayakAngel Posts: 397 Member
    I LOVE to roast fennel with potatoes, onions, and any other root vegetables. A little olive oil and sea salt and they're ready to roast. I usually eat them served over some quinoa, and it makes a whole meal.
  • healthyshelleym
    healthyshelleym Posts: 29 Member
    Excellent! Thank you. I will take a look at the website. :happy:

    I'm going to make the Carrot Fennel Soup! :happy:
  • healthyshelleym
    healthyshelleym Posts: 29 Member
    Thank you KayakAngel. Your version of roast veg sounds wonderful too. I may need to request more Fennel in my veggie box in the future.

    Thank you all for your suggestions.
  • kayemme
    kayemme Posts: 1,782 Member
    it is amazing roasted with beets and carrots.

    we sometimes dice it and put it in pasta sauce
  • kayemme
    kayemme Posts: 1,782 Member
    I LOVE to roast fennel with potatoes, onions, and any other root vegetables. A little olive oil and sea salt and they're ready to roast. I usually eat them served over some quinoa, and it makes a whole meal.

    and with a little thyme or rosemary!
  • javagsd
    javagsd Posts: 82
    There's a lovely salad made of shaved fennel bulb with a little shaved good parmesan cheese, dressed with a light olive oil/lemon juice dressing. I've also had a great veggie soup with fennel in it. For things like this, epicurious.com is a great resource because you can search by ingredient.
  • kayemme
    kayemme Posts: 1,782 Member
    Oh, and whatever you do, don't discard the fluffy little bits (fronds? botany never was my thing) on the top of the fennel. They've got such a lovely, delicate flavour and should just be chopped up with the rest of the bulb. Waste not, want not!

    yes!

    you can also use the tops of the fennel and the carrots (and all ends of onions, garlic or whatever you have) to make a vegetable soup stock that you can save for winter. don't add salt to the pot, but a couple grains on your spoon when you taste it. let it cool, pack in freezer jars or gallon bags and freeze

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