Need help with fennel bulb

[Kristen Lee]

At one of our cooking group dinners this past year we had the "Greens and Cheese Pie" from the Greek cooking class series. This was very tasty and I have wanted to make it for myself at home. I thawed my phyllo dough overnight then went to purchase all the ingredients and found that the grocery store did not have fennel bulbs. Does anyone know of an OK substitute for this since I have everything else and my dough is ready to go? Thanks for your help!

[Gail]

I know you're in a hurry, so I'll dispense with usual introductions. If you haven't bookmarked Cook's Thesaurus, you might want to do so. It comes in real handy. www.foodsubs.com


This is what it says:
fennel = finocchio = Florence fennel =bulb fennel = garden fennel = sweet fennel = (incorrectly) sweet anise = (incorrectly) anise Equivalents: 1 cup sliced = 87 grams; 1 bulb = 2 1/2 cups Notes: Fennel tastes like licorice or anise, and it's commonly used in Italian dishes. It's very versatile; you can sauté it and add it to sauces, braise it as a side dish, or serve it raw as a crudité. Substitutes (for fennel bulb): Belgian endive + 1 teaspoon crushed fennel or anise seed OR celery + 1 teaspoon crushed fennel or anise seed (celery takes less time to cook) OR celery + chopped onion + crushed fennel or anise seed (celery takes less time to cook) OR celery + Pernod, Ricard, or anisette (celery takes less time to cook) OR udo OR celery (celery takes less time to cook) Substitutes (for fennel leaves = fennel feathers): unsprayed avocado leaves OR hoja santa leaves OR parsley Notes: For more information, see the Wegman's Food Market's page on Fennel.

Hope that helps.