Florence Fennel

Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. When it goes to seed, fennel also produces small yellow flowers among the leaves. Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked.

Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery and a fresh licorice flavor. It caramelizes as it cooks, taking on a sweeter flavor and tender, melt-in-your-mouth texture.

And did I mention that it has all sorts of health benefits too? It’s low in calories, but high in nutrients like dietary fiber, potassium, and vitamin C, to name a few.

How to Cook Fennel

One of my favorite things about fennel is that its character changes depending on how you cut it. And with this vegetable, how you cut it and how you cook it go hand in hand.

If I’m craving raw fennel, I almost always thinly shave the bulb on my mandoline, removing any tough core pieces. Then, I marinate it in lemon juice, olive oil, and salt. This crisp, thinly sliced fennel is delicious on its own or in a larger salad. Dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and simple vinaigrette, or use it in one of these salad recipes:

• Arugula Salad with Lemon and Fennel
• Shaved Fennel Salad

Shaving fennel is also a great move if you want to sauté it. The thin slices will melt and brown in the pan, taking on a delicious caramelized flavor. Try this technique in my Sun-Dried Tomato Pasta Recipe!

If I plan to roast fennel, I slice it 1/2-inch wedges. First, I clip off the stalks so that I’m left with the white bulb. I cut it in half vertically and then cut each half into several wedges.

To roast the wedges, spread them cut-side-down on a baking sheet with a little space between each one. Toss them with olive oil, salt, and pepper, and roast at 400 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges.

Serve the wedges as a side dish with a squeeze of lemon or add them to a salad. You could also remove the tough core pieces and toss the roasted fennel with pasta or add it to a hearty vegetarian lasagna.

Fennel Fronds

Recipes most often call for the bulb, but don’t toss those tops! Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth.