This time around we are featuring fennel! We’ve been getting a lot of questions at the Farmers Market about what to do with the lovely fennel that we’ve been harvesting, so here are some suggestions! For something extremely easy, we recommend a simple stir fry. You can cut up the bulb as well as the stalks and wispy leaves…all of the parts are delicious! If you’re feeling a little more adventurous, check out the two great recipes below!
Roasted Fennel with Parmesan
From: Giada de Laurentiis
Total Time: 55 min (Prep time: 10 min; Cook time: 45min)
4 Tablespoons olive oil4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Fennel Slaw with Mint Vinaigrette
From: Simply Recipes
Prep Time: 10 min
- 1 large fennel bulb (or 2 medium bulbs)
- 1 1/2 teaspoons sugar
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1 Tbsp chopped fresh mint
- 2 teaspoons minced shallot or onion
1 Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.
2 Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.
3 Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.