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I'm loving Fennel. Any good recipes for it?
MisterDerpington
Posts: 604 Member
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.
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bump. Nobody else likes a vegetable that tastes like licorice?0
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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.)0 -
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
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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. 0 -
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.0
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This is one of my favorite meals with fennel
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-shrimp-and-risotto-recipe/index.html0 -
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.0 -
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.0 -
bump0
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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.story0 -
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.0 -
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.0 -
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!)0
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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.0
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Misread this as funnel, like funnel cake. :frown: No funnel cake recipes for me then...0
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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!0 -
on the database type in lemon and fennel risotto or fennel and lemon risotto. It is great, have made it for years.0
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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.0 -
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.0
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