Only 10 minutes to prepare!
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Fennel is an aromatic herb and a member of the carrot family. It has a large pale green bulb, celery-like stems and feathery leaves. Sliced thinly, the fennel bulb can be used in salads or served with other vegetables and a dip. Uncooked fennel has a mild licorice flavor and crunchy texture. When fennel is cooked, the flavor becomes more delicate and the texture softens. Fennel can be sauteed, braised, baked and added to soups or stews. The feathery leaves have an even milder flavor and can be used in soups and salads or as a garnish.
Fennel contains a combination of phytonutrients that gives it strong antioxidant properties. It is one phytonutrient, anethole, that has been used in studies and proven to reduce inflammation and help reduce the risk of cancer. Fennel has been used to treat various digestive symptoms, including heartburn, gas and bloating.
Fennel is entirely edible. Cook the stalks as you would the bulb, or top dished with chopped fronds for garnish. Thoroughly rinse Fennel as dirt can become lodged inside while it’s growing. Slice and toss with olive oil, salt and pepper, and roast with other root vegetables. Shave or thinly slice and add raw to green salads, with blood orange segments and olives. Saute with onions as a base for risotto. Slice and layer with onions and mustard seeds in a pastry crust for a savory tart. Dice and cook slowly in olive oil until caramelized, then toss with fresh pasta. May also be used in sweet preparations: add to custards and freeze into ice cream. Fennel will keep, dry, in the refrigerator for up to a week.
- 4 tablespoons olive oil
- 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
- Salt and freshly ground black pepper
- 1/3 cup freshly shredded Parmesan
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
- Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.
- Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
- Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Recipe Courtesy of Every Day Italian
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.