Bitter and sweet fennel are both used as herbs. Cook thick slices in batches in generous amounts of olive oil in a pan, turning with tongs, before returning them to the pan with sugar and fennel seeds until soft and deeply caramelised. Florence fennel, also called finocchio or Italian fennel, is eaten as a vegetable and has a broad, bulbous base with a mild aniseed flavour. As nineteenth century French writer, Alexandre Dumas observed: "It's not unusual to see working people with a bunch of fennel under the arm making their lunch or dinner of this, accompanied by bread." Boiled, steamed, braised or roasted fennel takes on a whole new irresistible succulence and depth of flavour. The super versatile bulb is shredded to make salads and side dishes, braised with chicken or fish for heartier dinners, and pureed into soups and sauces. Perhaps fennel's closest partner though is fish and shellfish. Sauté finely diced fennel in butter or oil prior to adding rice to the pan, then cook risotto as usual (adding liquid slowly to fat coated rice). This curbs the bitterness, without introducing any sweet-caramel notes. How to store fennel. It is said to strengthen the immune system, lower blood pressure, aid digestion and even cure flatulence when drank as a tea. Prop the fennel up on its flat bottom side, then cut straight down in 1/4" thick slices. Stir the fennel on occasion and flip the pieces. Fennel can be eaten as a side with or without seasonings. The sharp, almost lemony fresh flavours makes it the perfect pairing - from flavouring a classic Bouillabaisse, to garnishing a Scallop and tuna ceviche. The dried seeds are available year-round, and are most often used to flavour sausages or cured meats, as well as being a staple spice in Indian dishes, and used as part of a pan masala, post-meal mouth freshener. Boiling or steaming fennel softens the bulb, meaning that it can be broken down into a purée. (View Recipe: Fennel, Tomato, and Feta Skillet Bake) Fennel-crusted pork chops with winter celeriac slaw 5 ratings 4.4 out of 5 star rating The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch Cut off the root end and the leaves and peel the outer layer of skin away, then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Fennel has strong anise flavours, with a distinct bitterness, and lemony citric sharpness. How to cook fennel sous vide Fennel can be served raw as a crudité, in salads and coleslaws or cooked as an accompaniment to fish dishes and seafood recipes . It's round this time of year that the stalks are at their crunchiest, the white bulbs are plump and juicy, and the leaves are at their most delicate and feathery. If you’ve never tried fennel, it helps to know that it’s used as an herb as frequently as a vegetable. As is the way with most liquorice-flavoured ingredients, fennel has a long tradition as a medicinal plant. Scrape the fennel out onto a sheet pan, including any leftover oil in the bowl, and spread in a single layer. Heat a large skillet or sauté pan over medium-high heat. Think warm, Mediterranean flavours when cooking with fennel - like tomatoes, red onion and peppers. It will last for up to three days. Freshly cut fennel should be wrapped in damp kitchen paper and stored in the fridge. Though they all have different applications, all parts of the plant share distinctive aniseed flavours. There are three main types of this aromatic plant. 11. 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