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what to do with fennel?

it is excellent as a substitute for celery when making a mirepoix. use it all the time. its a lot more subtle when cooked.
 
Would go lovely in a butter bean/broad bean and tomato casserole I reckon - think along the lines of something Greek inspired, with olive oil, fennel, olives, beans, tomatoes, garlic, a splosh of wine, and a bit of parsley at the end (EDIT: no need for parsley if you don't have it though!). Serve with salad and crusty bread. (I usually use it in a Greek octopus/squid casserole thing that I do, but large beans of some description would work just as well for a veggie version, and is also typically Greek)

OR if you want something a bit lighter in this weather, grate it with carrot and make a coleslaw type deal, I reckon some spring onion would work a treat in that too.

It's also good halved and roasted, or baked in a cheese sauce gratin style as a side dish :)
 
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I just eat it as it is, dismembering it with my fingers. Or thinly sliced as a salad - with orange slices is nice.
Or as the vegetable in a tomatoey stew/soup - eg with veggie meatballs in.
 
here you are - it's actually vegan: I've used cream instead of coconut milk and thought it was a better soup, but it's still very good with coconut milk too

Made this and it was very tasty. I also used cream instead of coconut milk. Didn't bother sieving it, just left the fibrous bits in.
 
Chop it up, put it in a pan with plenty of olive oil and sautée it for a but, add Courgettes, other veg if you like and a diced preserved lemon. Cook the pasta separately at same time, add some of the water to the now cooked fennel once the pastas done along with a good helping of parmesan or other hard cheese, let most of the water cook off then toss the pasta in and coat it all over.

Eat.
 
Ok, so I've got onions, leeks, orange and green peppers, an aubergine, fennel and potatoes. Tinned tomatoes, various beans, chickpeas and coconut milk. Frozen garlic, ginger and brocolli. Also cheddar cheese, eggs & rice.

Any suggestions?
 
Ok, so I've got onions, leeks, orange and green peppers, an aubergine, fennel and potatoes. Tinned tomatoes, various beans, chickpeas and coconut milk. Frozen garlic, ginger and brocolli. Also cheddar cheese, eggs & rice.

Any suggestions?
Meera Sodha's recipe for broccoli, fennel, and chickpea stew with a green chilli, garlic and, interestingly, orzo pasta is a bit fiddly, but lush.
I'm sure it'll be fine without the orzo, or with another type of pasta.
 
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