how to cook fennel stalks

In vegetable and fish stocks, fennel stalks bring great personality to the pot where they can be used as a compliment or replacement for other ingredients. We use cookies to make wikiHow great. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. It was on sale in the grocery store. Add remaining tablespoon olive oil to skillet, and add fennel slices and fennel seeds. In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status. Freeze for up to three months, cutting off coins of the butter as you like. After washing and cutting fennel, you can roast or saute it for a dish. You can immediately cut it up and serve it raw in a salad or on sandwiches or by itself as a snack. Reduce your stocks with a half a bulb or a few stalks of fennel prior to thickening your sauce. Each part of the fennel plant has a different texture and use: the bulb, the long stalks that make up the length of the plant and the fringe of fronds at the top all have their place in the kitchen. by Strain through a fine mesh sieve into another sterilized jar. Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking. Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. Fennel can be used from the bulb to the seeds to the leaves to the stalks. Use the stalks in the same way as scallions. Store in the refrigerator or freezer for up to three months. Roast fennel stalks develop a caramel-like sweetness, and recipes where the bulb is pan-fried also mean that the clean white flesh turns golden, … If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. It makes a great cocktail. The fennel in the infusion will bring a bit of herbal character to the sauce. Fennel fronds can be added to herb salads where they will hold their own with other tender herbs such as tarragon. Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice. 2 cups of good quality vodka. Sometimes I place the stalks, cleaned but not sliced, under meats that I'm roasting, as I would celery stalks, carrots and onion slices. Cook 4 to 5 minutes until softened. (Fennel seed is a popular spice but comes from another variety of fennel plant that isn’t grown for its bulb.). wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Sherri Brooks Vinton. Can I use fennel instead of dill in recipes? Include your email address to get a message when this question is answered. Fennel also pairs well with fish, seafood and white meats, but can take on stronger flavours like ginger. 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges 2 tablespoons (or more) of extra virgin olive oil 2 … Do not trim root end, so the … 9. Last Updated: September 3, 2020 2 Simmer the sliced sweet anise in a tomato sauce as a side dish. Build a “raft” of fennel stalks, pierced through with a skewer to bind them (if using wooden skewers, soak in water for 30 minutes to keep them from burning). The entire fennel plant is not only edible but delicious. Grill/Roast. Add sliced fennel bulbs and … wikiHow is where trusted research and expert knowledge come together. By signing up you are agreeing to receive emails according to our privacy policy. To cook fennel, start by cutting off the stems and discarding them or saving them to eat raw later. You can keep leftovers in a covered container in the fridge. Different Ways to Cook Fennel. Serve the fennel immediately after cooking it. You’ll see a thick white core in the middle, use the knife to cut that away. If you know what anise smells like, it is like that. Use canning tongs to remove the jar from the water and place it on a clean tea towel. I love fennel and I have some great recipes, but all of them call for using only the bulb and sometimes the fronds as garnish. In Season: Fennel season lasts from mid-fall to early spring. Cook the fennel for 10 to 12 minutes. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry. What to Look For: Fennel is easily identifiable: It has a fat white bulb (like an onion) and a feathery top of green stalks and fluffy fronds (though some grocers cut these parts off). Then, I slice them very thinly to use sometimes in chicken or turkey salad, or in tossed green salads, or slice them not *quite* as thinly (maybe 1/4-1/2" wide) to use with other veggies in sautees. The fronds keep, wrapped well and refrigerated, for up to a week. Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper. It has a lovely, light licorice flavor that even the most adamant black jelly bean opponents enjoy. On top of deviled eggs, a bowl of soup, scrambled eggs — any dish that could use a little sprinkle of green and a hint of flavor will benefit from a fennel frond garnish. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Toss them into the roasting pan when you’re roasting the fennel bulbs. There are 12 references cited in this article, which can be found at the bottom of the page. Whether you’re grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with sweet fennel-tastic flavor. I have fennel in my garden but no dill. No sense in letting these greens go to waste. If it sizzles right away, the oil is already heated and you can add the remaining fennel. You can add them to the basil-based sauce for another layer of herbaceous goodness. The same is applicable for coriander stalks too. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. http://www.thekitchn.com/how-to-cut-fennel-cooking-lessons-from-the-kitchn-202598#_, https://putneyfarm.com/2012/04/05/caramelized-fennel-the-best-fennel-youll-ever-eat/, http://www.thekitchn.com/quick-tip-how-to-tell-when-oil-53815, http://www.foodnetwork.com/recipes/ina-garten/roasted-fennel-with-parmesan-recipe, consider supporting our work with a contribution to wikiHow. I find the less you cook it, the better it tastes, and raw is delicious. "A great little article summing up the options succinctly with some helpful images. If you're still not sure, you can add a small piece of fennel to the oil. When the bulb or stalks are sautéed, braised or roasted, the flavour begins to change and the sharpness turns to sweetness. The stalks … This doesn’t mean you have to throw the stalks and fronds away, though. Fennel stalks soup recipe – Ingredients:- To learn how to roast fennel, scroll down! Place the bulb upright on a cutting board and cut it in half vertically. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/0f\/Cook-Fennel-Step-1-Version-2.jpg\/v4-460px-Cook-Fennel-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/0\/0f\/Cook-Fennel-Step-1-Version-2.jpg\/aid1370226-v4-728px-Cook-Fennel-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":321,"bigWidth":"728","bigHeight":"508","licensing":"