Culinary News

Tip To Tail: Fennel

April 16, 2014 | Tip To Tail
Tip To Tail: Fennel

This is a very underrated and versatile bulb vegetable here in America but in Europe it gets its proper place on the cutting board. Fennel makes a great pairing with pork, fish and seafood. Fennel bulb can be used braised, shaved, cooked or raw. Also, fennel makes a great addition to salads when it is shaved on a mandoline and then shocked in ice water to preserve that pleasant anise flavored crunch. Check out all of the bits of fennel you can use from tip to tail.

  • Fennel Pollen– Sprinkle on a finished dish to add a layer of anise flavor. Also can be used in vinaigrettes or as a coating for fish before sautéing or frying.
  • Fennel Seed– Add to marinades, brines or pickling liquids. Pairs well with pork.
  • Fennel Frond– Use for smoked salmon or as a replacement for dill. Great in salads or as a garnish for fish, seafood, stews and soup, or chopped into a vinaigrette.
  • Fennel Flower– This little bud packs a big punch. Use sparingly as a garnish with fish and seafood, vegetable dishes, or desserts.
  • Baby Fennel– Adds a nice appearance on the plate as a vegetable side dish. Use whole and braise in a stock to keep its shape.
  • Fennel Bulb– Very versatile. Use whole or cut in half lengthwise and braise or roast. Use raw, diced, or shaved into salads. It is also a nice addition to stocks, fish stews, fish dishes, soups, and as a vegetable dish.
 

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