Cooking With Fennel
- May 08, 2015 |
- by Kirstin Uhrenholdt
Fennel… it takes itself so seriously, but no one else does. Here are some quick ideas for using this aromatic herb:
Fennel and Apple Salad: Take a head and slice it and a green apple as thin as paper… add a few whips of red onion too, toss with olive or hazelnut oil, plenty of lemon juice, chopped parsley and salt, finish off with a handful of toasted nuts. A seriously good salad.
Roasted Parmesan Fennel: Thinly slice fennel into wedges, toss with olive oil, Parmesan cheese and salt. Roast in a hot oven until golden, it won’t take long, sprinkle with plenty of pepper.
Leek and Fennel Soup: Leeks like fennel, saute them together until starting to soften, throw in a potato or two, a twig of thyme and a pot of broth. Simmer until they all are ready to be pureed, then do so… season with salt and pepper, and if you are naughty a bit of cream as well.
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