9 Cooking tips for Fennel

From Asparagus to Zucchini ~ A Guide to Cooking Farm-Fresh Seasonal Produce

In my humble opinion too many people think they don’t like fennel. If you are one of those people, try any one of these tips and lettuce know if we’ve changed your mind… even a little.

  • Fresh Fennel

Fennel in the field

  1. Try substituting for celery in most any recipe.
  2. Fennel can be baked, steamed, or sautéed with excellent results.
  3. Try cutting fennel into quarters, drizzle with olive oil, and bake until tender, about 35 minutes.
  4. Try a sauté of fennel, artichoke hearts, zucchini, tomatoes, sweet bell pepper, thyme, and a dash of salt and pepper.
  5. Steam fennel and chill it along with the other vegetables; dress with a spoonful of lemon juice, olive oil, chopped chives or green onion, and salt and pepper.
  6. Cut raw fennel into slices and use for dipping.  To enjoy natural flavor, try dipping slices into a small bowl of extra-virgin olive oil seasoned with salt and pepper.
  7. Use feathery leaves as a fresh herb for seasoning.  Try using it in place of dill.  Fennel is excellent on baked or broiled fish with butter and lemon.
  8. Italians use fennel as part of an antipasto platter or for dessert along with a soft goat cheese.
  9. Add to soups, pureed or chopped.  Slices can be sautéed first to intensify flavors.