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Harvest to Table

A practical guide to food in the garden and market

Serving Fennel

Filed under: Delicious Bite, Tagged as: , , ,

• Chilled raw fennel wedges, shards, or sticks served with fresh Parmesan cheese. To serve raw or add to soups: slice or chop after peeling off the outer layer of the stems.

• Fennel with mild, soft goat cheese and olives.

• Fennel with a light cream cheese and figs.

• Finely sliced fennel dressed with lemon juice, salt, and fine olive oil, sprinkled lightly with chives.

• Slivered, sliced, or coarsely chopped fennel with sweet red or yellow bell pepper, radish, apple, orange, lemon or ripe tomatoes.

• Parboiled fennel slices (about ½ inch/ 1.3 cm thick) can be dipped in beaten egg, fine crumbs, and fried in shallow fat to serve as an appetizer or separate vegetable course.

• Stir-fry or sauté fennel slivers with shallots, garlic, leeks, mushrooms, red bell peppers, tomato strips or julienned summer squash. To sauté or stir fry: slice thin across the bias--do not remove the core.

• Braise halved small fennel bulbs to accompany roasts. To braise: halve or quarter the bulbs.

• Add chopped fennel to vegetable soups.

• Combine fennel with leeks and potatoes for a vichyssoise-like purée.

• Use fennel stems and leaves to flavor stew, soups and braises

 

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Posted by Stephen Albert on February 23, 2007 under: Delicious Bite , Tagged as: , , ,
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