Fennel is a controversial vegetable. It's new to many of us and its licorice-like flavor is appealing to some and unappealing to others. It took me a while to come around to it, but now that I have, I can promise you it's a versatile and delicious vegetable that we should all eat more of.
Store dry fennel bulbs in a ventilated bag in the refrigerator for up to a week or longer.
We love fennel for its satisfying crunch and its unique, sweet flavor. Thinly slice or shave the white bulb, and have it dressed as a salad or as a snack with dip. Fennel is also delicious roasted, braised, made into soup, baked in a gratin, or as a pizza topping. The fronds or leaves of fennel can be used as an herb or garnish.
Summer Squash & Fennel Salad with Dill & Goat Cheese Avocado Toasts (with Fennel & other things) Roasted Beet, Fennel & Citrus Salad Simple Roasted Fennel Harissa Carrots & Fennel with Lentils Greek Salad with Fennel Fennel Gratin with Pecorino & Lemon Roasted Chicken Thighs with Fennel & Lemon Shaved Fennel & Zucchini Salad with Dill & Feta Whole Grain Salad with Fennel & Mint Roasted Fennel Yogurt Dip Braised Fennel Caramelized Fennel on Herbed Polenta Carrot & Fennel Soup