fennel Freepik picture
By Chef Nancy Berkoff, EdD, RD
You may name it Florence fennel, you possibly can name it candy anise, and you may even name it finocchio. How will you understand it once you see it? Fennel’s bulb seems like a white, Disney-esque celery stalk, truly fizzling out to skinny (just like the diameter of your index finger) stalks and ending with feathery leaves, reminiscent, in form, of contemporary dill. Fennel has a gentle, licorice (as in the actual stuff, black licorice) aroma and taste. Used appropriately, it’s completely intoxicating.
Fennel could be eaten uncooked. Simply de-string the bulb and the stalks with a vegetable peeler and crunch on it as you’d celery. No time to create? Purchase a bagged salad, slice some contemporary fennel, toss in some walnuts and you’ve got an upscale salad. If you’re feeling elegant, and have regular arms, you possibly can shave contemporary fennel with a razor or cheese aircraft to extract most taste.
The traditional Greeks considered fennel as an emblem of victory and success. The traditional Romans thought fennel had the flexibility to sharpen eyesight. Herbalists will make a tea by boiling fennel and permitting it to steep, utilizing it to assuage the abdomen, assist to digest fatty meals and to cleanse the system. Fennel is an efficient supply of fiber, together with different vitamins akin to Vitamin A and Vitamin C.
Contemporary fennel could be thinly sliced, diced, or chopped and added to simmering beans or lentils, salsas, tomato sauce, mushroom dishes, or grains. Use fennel so as to add an additional layer of thrilling taste to sandwiches or wraps, to grilled veggie burgers or extra-firm tofu or seitan or eggplant slices, and to soups and to scrambled tofu. When you’ve got further fennel, you possibly can minimize the bulb into chunks, wrap in foil and grill or roast within the oven, to make use of as a aspect dish or as an fragrant condiment.
Take pleasure in this recipe!
Fennel Salad
(Serves 4)
Take a break from lettuce and dive into this crunchy, fragrant salad.
1 medium fennel (about ½ pound), peeled, leaves eliminated and minimize into skinny strips
2 purple bell peppers (about ½ pound) deseeded and minimize into skinny strips
¼ cup balsamic vinegar
¼ cup olive oil
2 teaspoons cracked black pepper
Toss fennel and peppers in a medium bowl. In a small bowl, whisk collectively vinegar, oil and pepper till frothy. Pour evenly over fennel and blend to coat. Cowl and refrigerate a minimum of one hour earlier than serving.
