Seasonal Recipe: Two Fennel Recipes!

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!

Our abundant farmers market stand

Check out our fennel near the center!

Roasted Fennel with Parmesan
From: Giada de Laurentiis
Total Time: 55 min (Prep time: 10 min; Cook time: 45min)
Servings: 4-6

Ingredients

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

Directions

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

Servings: 4-6

Ingredients

  • 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
Fennel Slaw with Mint Vinaigrette (photo)

Method

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.

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2 Responses to Seasonal Recipe: Two Fennel Recipes!

  1. nhinahara says:

    Yum! I felt silly selling it without ever having cooked it myself. I’ve gotta try one of these!

  2. Pingback: Orange, Fennel and Mint Salad | Recipes for a Healthy You

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