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Four Fennel Recipes
Fennel
Ratatouille
Fennel Pasta
Fennel Sauce
Fennel Gratin
Fennel
Ratatouille
1 tablespoon olive oil
1 cup diced fresh fennel
¼ cup diced onion
¼ cup diced tomato
½ teaspoon minced garlic
herbs de Provence
salt and pepper
½ cup rich chicken stock
1. Heat the oil in a sauté pan until very hot. Add the fennel, onion,
celery, and tomato, and sauté for 10 minutes over medium heat.
2. Add the garlic and herbs de
Provence, mix with salt and pepper to
taste.
3. Before serving, add as much of the rich chicken stock as desired to
thicken the ratatouille slightly.
Source:
72 Market St.
Fennel
Pasta
¼ cup currants
¼ cup pine nuts
salt and pepper
1 fennel bulb, about 1 ½ pounds
¼ cup extra virgin olive oil
1 large onion, chopped
1 teaspoon fennel seeds, optional
1 pound bucatini or cut pasta like penne or farfalle
1. Soak the currants in warm water to cover. Toast the pine nuts in a
small dry skillet over medium heat, shaking the pan occasionally, until
lightly browned, just a few minutes. Bring a large pot of water to a boil
and add salt.
2. Separate the fennel stalks and leaves from the bulb;
chop the bulb. Trio the feathery leaves, mince, and set aside. Meanwhile,
put the olive oil in a medium skillet or saucepan over medium heat; a
minute later, add the onion, chopped fennel bulb, and fennel seeds if
you’re using them.
3. Cook, stirring occasionally, until the onion
and fennel are softened, 5 to 10 minutes. Add some salt and pepper. Drain
the currants and add them, along with a little of the reserved water if
necessary.
Source: The Best Recipes in the World
Fennel
Sauce
½ cup coarsely chopped peeled fennel bulb (white part)
1 tablespoon finely chopped fennel sprigs
I cup sour cream
1/8 teaspoon Pernod
2 teaspoons freshly squeezed lime juice
¼ teaspoon salt
1/8 teaspoon coarsely cracked pepper
1.Immerse chopped fennel bulb in a pan of boiling water and boil until
soft, about 3 minutes. Drain and remove to a food processor fitted with
the steel blade.
2. Puree cooked fennel. Add remaining ingredients and process until well
combined. Taste for seasoning. Refrigerate until ready to use. Serve cold.
Source: The Cuisine of
California
Fennel
Gratin
fennel bulbs
butter
cheese
1. Preheat oven to 400o F.
2. Trim away tough outer leaves of
the fennel bulbs. Cut bulbs in half and steam until tender, about 10
minutes. Place in buttered baking dish, sprinkle with grated cheese, and
dot with butter.
3. Bake or broil until browned on top, about 5 minutes.
Source: The Art of French Vegetable Gardening
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