What to do with all this fennel?

[peweller]

I planted a couple of small fennel plants in my herb garden this year and they have taken over! Any suggestions on what to do with all this fennel? I'm looking for uses of the leaves (plant) not just the bulbs. Thanks!

[Melina]

Here are a few of the fennel recipes I have.

This one is quick and easy. We usually served it over broiled fish or chicken breasts. It's also good tossed with some pasta.

STEAMED VEGETABLES WITH FENNELL
1 c of fennel, cut julienne
1 c of carrot, cut julienne
1 c of zuccini, cut julienne
1 scallion (green onion)
1 T olive oil
2 cloves of garlic
Salt to taste

Steam the fennel, carrot, and zuccini for about five to seven minutes or to taste. You
can steam them in any way you like. I use a metal basket placed in a saucepan, over boiling water.

Slice the scallion in half from top to bottom, including the green top. Cut into two inch pieces and add them to the steaming vegetables after a few minutes.

Place the olive oil and the garlic in a non-stick pan. Saute over low/medium heat until the garlic is golden. Add the steamed vegetables to the olive oil, salt them and
toss well. Saute about one minute more, and serve.

Serves two.


WHITE WINE AND GARLIC FENNEL
2 large fennel bulbs
2 T olive oil
3 cloves of garlic
1/3 c White wine
1/3 c non-fat chicken broth
Salt and pepper to taste
1/4 c grated Parmesan cheese

Trim the fennel but reserve some of the fronds. Cut the fennel into thin slices, from top to bottom.

In a large non-stick pan, place the oil, garlic, and the sliced fennel. Saute over low/medium flame for about 10 minutes; stir occasionally.

In a bowl, wisk together the wine, chicken broth, salt and pepper. Pour the mixture into the pan, over the sauted fennel. Cover,
bring to a simmer, and continue to simmer
over a very low flame for about 10 minutes or until nearly tender.

Uncover, stir, and cook uncovered until most of the liquid has evaporated.

Put into a serving dish, top with the parmesan cheese and some of the reserved fronds.

Serves about two or three as a side dish, or four as a garnish.


FENNEL SALAD
4 fennel bulbs, tops optional
2 T fresh lemon juice
4 T olive oil
Salt and pepper to taste.

Wash the fennel and discard the hard outer leaves. Cut each bulb lengthwise into quarters and slice very thinly. Arrange on a serving dish.

Wisk together the lemon juice, olive oil, salt and pepper. Pour over the fennel.

And in true Sicilian style, my Father would sometimes add orange segments.


BAKED FENNEL PARMESAN
3 fennel bulbs
2 c non-fat milk
1/2 onion, sliced
2 cloves of garlic
2 quarts of water

Salt and pepper
2 t margarine
3/4 c grated Parmesan
3 T bread crumbs
1 T olive oil

Preheat oven to 425.

Trim fennel of outer leaves but leave it whole.

Put the milk, onion, garlic and water in a saucepan and bring to a boil over medium heat. Add the fennel. Reduce heat to simmer and cook until tender. Drain well, but save 1/4 cup of the liquid.

Halve and the fennel and place it in a sprayed or buttered baking dish, season with the salt and pepper. Pour the reserved liquid over the fennel. Dot the top with the margarine, sprinkle with the bread crumbs, and cheese. Drizzle with the olive oil, and place it in the oven until it's heated through.

Serves 6.


I hope these help. I think have a few more filed away. Just let me know if you'd like me to post them after the board comes up again.
Melina


[This message has been edited by Melina (edited 06-12-2001).]

[HUNGRY!]

I saw this one on CL.com today. It might be interesting.

Roasted Fennel Salsa


This salsa complements a full-flavored fish such as grilled tuna or swordfish.


--------------------------------------------------------------------------------


Ingredients
1 whole garlic head
2 medium fennel bulbs, thinly sliced
Cooking spray
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon minced fresh rosemary


Directions
Prep Time: 20 minutes
Cooking Time: 25 minutes

Preheat oven to 450º.

Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450º for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.

[ElinorC]

Here's a recipe that we like:


* Exported from MasterCook *

Winter Fennel Soup

Recipe By :Plain Dealer March 1999
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 pounds fennel bulbs -- chopped
1 1/2 tablespoons olive oil
2 cups onion -- chopped
1 medium potato -- peeled and diced
1 teaspoon salt
1 teaspoon pepper
3 teaspoons lemon juice -- divided
4 cups lowfat chicken broth
1 cup skim milk
1 teaspoon fennel seeds -- crushed (see note)
1 teaspoon grated lemon rind
parsley

1. Cut off and discard stalks and and lacy fronds from fennel bulbs. Halve bulbs lengthwise and cut out and discard tough inner cores. Chop fennel bulbs coarsely to make 6 cups. (Save any extra fennel to use in salad or another dish.)

2. Heat oil in large heavy saucepan over medium-high heat. When hot, add fennel, onions and potato and saute, stirring, until slightly softened, 4 to 5 minutes. Add salt, pepper, and 2 teaspoons lemon juice and broth. Bring mixture to simmer. Lower heat and cook, covered, until vegetables are tender, about 30 miuntes.

3. While soup is cooking, combine milk, crushed fennel seeds, and lemon rind in medium, heavy saucepan over medium heat and bring to simmer. Lower heat and simmer 5 minutes. Remove from heat and set aside. When soup is done, remove and puree in food processor, blender or food mill. Return soup to pan in which it was cooked and heat over low heat while whisking in milk mixture. Taste and add more salt and remaining lemon juice if desired.

4. Soup can be made a day ahead if desired. Garnish bowls of soup with parsley if desired.
Note: Crush fennel seeds with mortar and pestle or place in plastic bag and pound with meat pounder until finely crushed.

Yield: 6 servings


Ratings : Excellent Keeper 2
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Per Serving (excluding unknown items): 146 Calories; 4g Fat (19.7% calories from fat); 12g Protein; 24g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 810mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

[karenv]

I love fennel (growing and eating). The leaves can be used like dill. They are great in just about anything - salads, sides, mains but not dessert (ha ha). It is a beautiful plant and ads a lot of character to the gardens. Make sure if you do let it go to seed, collect the seeds for your use in the kitchen or you will have thousands of babies coming up the following year.

Have fun.

Karen

[Chef Cindy]

What a lucky person you are to have all this fennel. Is it easy to grow or is your thumb extremely green? I have a small container garden, does fennel have a deep root system?
I see fennel listed in a lot of Italian recipes. I have yet to find it in the stores.
Enjoy!

[peweller]

Thanks for all of the great advice, everyone! Cindy, I think fennel is just really easy to grow. I have mine in an oversized container garden and it just really took off. Unfortunately it was at the expense of my basil! The root system doesn't seem too deep, so I think you would be O.K. I'd almost suggest letting it grow in its own container. It is quite unwieldy!

[Melman]

I just bought a new cookbook...Mark Bittman's "The Minimalist Cooks at Home". When I first glanced through it, I was just sort of so-so on it. I've been reading through it over the past couple of evenings. This book is amazing.

Now...why mention this book here? I just read a recipe where he grilled fish (halibut perhaps?? but there were several options) on a bed of fennel stems!! Seems like you soaked the fennel, put them on the grill, seasoned the fish....and grill away. It really sounded awesome. If you think you'd like the recipe, I'll type it in tonight. That would solve some of your "runaway fennel" problems. ;-)

[emilycat]

Burn it!!!

Just kidding; I couldn't resist -- I hate the stuff http://www.cookinglight.com/bbs/biggrin.gif

[Leanne]

What does fennel taste like? I saw a yummy looking recipe for a shrimp & corn chowder - but it called for a fennel bulb. I wasn't sure about it b/c I don't think I've ever had fennel.

[SandyM]

Hi Leanne,

I had the same question a while back. Check out this post:
http://www.cookinglight.com/bbs/Forum1/HTML/005047.html

[Leanne]

Thanks Sandy - but now I have another question - it tastes like anise. Anise tastes somewhat like liquorice, right? I think I may have has it before.