Description
Fennel is entirely edible. Cook the stalks as you would the bulb, or top dished with chopped fronds for garnish. Make sure to thoroughly rinse fennel as dirt can become lodged inside while it's growing. Slice and toss with olive oil, salt and pepper, and roast with other root vegetables. Shave or thinly slice and add raw to green salads, with blood orange segments and olives. Saute with onions as a base for risotto. Slice and layer with onions and mustard seeds in a pastry crust for a savory tart. Dice and cook slowly in olive oil until caramelized, then toss with fresh pasta. You can also use fennel in sweet preparations: add to custards and freeze into ice cream. Fennel will keep, dry, in the refrigerator for up to a week.
To store, place in an airtight container and keep in the refrigerator.
Recipes:
Blueberry Fennel Flatbread with Whipped Feta
Fennel and Cream of Celery Soup
Creamy Spring Onion Soup