how to cook fennel stalks

By using our site, you agree to our. Boiled, steamed, braised or roasted fennel takes on a whole new irresistible succulence and depth of flavour. Strain through a fine mesh sieve into another sterilized jar. The fronds can be added to a salad or to tossed with sautéed vegetables. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. 3. So, you can tuck them into dishes for days. You will be saving a great source of added flavor and can compost the spent stalks as you would other aromatics such as bay and tea and coffee grounds. Fennel fronds are a common replacement for dill, and vice versa. Last Updated: September 3, 2020 This article has been viewed 86,161 times. I am thinking about the fronds not the bulbs. Fennel fronds can be used like an herb to impart fennel’s licorice notes in raw and cooked dishes. Fennel tops are tasty too! There are three main types of this aromatic plant. By signing up you are agreeing to receive emails according to our privacy policy. First strip the stalks of the fronds and pick an idea from this list for those. If you're still not sure, you can add a small piece of fennel to the oil. wikiHow is where trusted research and expert knowledge come together. If it sizzles right away, the oil is already heated and you can add the remaining fennel. If you know what anise smells like, it is like that. Add sliced fennel bulbs and … Older stalks should be used in cooked dishes that allow you to extract their flavor while leaving their texture behind. If you have quite young fennel, the stalks will be tasty, too, and you should chop them up and add them … Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. To learn how to roast fennel, scroll down! Next, heat olive oil over medium-high heat, and add the fennel to the oil once it's glistening. Finally, saute the fennel for 10-12 minutes or until it's golden brown, flipping it over occasionally. Thanks.". Choose firm, greenish-white fennel bulbs with no … You can immediately cut it up and serve it raw in a salad or on sandwiches or by itself as a snack. Grill/Roast. To cook fennel, start by cutting off the stems and discarding them or saving them to eat raw later. Fill the celery stalks with grain- or meat-based stuffing to turn them into a full meal, and bake them in white or tomato sauce with a cheese and breadcrumb topping. I love fennel and I have some great recipes, but all of them call for using only the bulb and sometimes the fronds as garnish. However, most recipes call for fennel bulbs only. To get long slices of fennel, first cut off the stalks and fronds and set them aside. The fennel in the infusion will bring a bit of herbal character to the sauce. The same is applicable for coriander stalks too. You’ll see a thick white core in the middle, use the knife to cut that away. Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper. In Season: Fennel season lasts from mid-fall to early spring. Can I use fennel instead of dill in recipes? Cut the bulb into quarters through the core. Each part of the fennel plant has a different texture and use: the bulb, the long stalks that make up the length of the plant and the fringe of fronds at the top all have their place in the kitchen. It is very aromatic. Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. Preparation Time:- 15 minutes. Add remaining tablespoon olive oil to skillet, and add fennel slices and fennel seeds. You can also mix them into any simple green salad to give it a little herbal lift. Roasted Fennel is an easy and delicious staple for healthy eating, and can be added to a variety of salads and meals, or simply enjoyed as a side dish! This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Store in the refrigerator or freezer for up to three months. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. It’s the same as other vegetable soups. Fennel plant stalks. Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Fennel is a delicious and versatile vegetable. Or add a splash to tomato sauce. 2 Simmer the sliced sweet anise in a tomato sauce as a side dish. Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. What can I do with the stalks and the rest of the fronds? After washing and cutting fennel, you can roast or saute it for a dish. Try tossing fennel pesto with pasta or rubbing it onto meat before roasting. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. % of people told us that this article helped them. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry. Bitter and sweet fennel are both used as herbs. Save the stalks for broth. Fennel fronds can be added to herb salads where they will hold their own with other tender herbs such as tarragon. "I'm 79 years old. It tastes like black licorice, but without the bite. The fronds keep, wrapped well and refrigerated, for up to a week. Thanks to all authors for creating a page that has been read 86,161 times. Build a “raft” of fennel stalks, pierced through with a skewer to bind them (if using wooden skewers, soak in water for 30 minutes to keep them from burning). But don’t pitch the rest! Then, I slice them very thinly to use sometimes in chicken or turkey salad, or in tossed green salads, or slice them not *quite* as thinly (maybe 1/4-1/2" wide) to use with other veggies in sautees. 9. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. You can keep leftovers in a covered container in the fridge. Fennel stalks can be used to prepare soup. Roast fennel stalks develop a caramel-like sweetness, and recipes where the bulb is pan-fried also mean that the clean white flesh turns golden, … Cooking fennel mellows out the flavours and texture. It makes a great cocktail. wikiHow marks an article as reader-approved once it receives enough positive feedback. Each tangy-fresh salad offers fewer than 200 calories. This should take about 10 to 12 minutes. No sense in letting these greens go to waste. Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice. Heat extra-virgin olive oil in a large skillet over low heat. Freeze for up to three months, cutting off coins of the butter as you like. Use as an Aromatic vegetable (to roast meat, chicken, etc with) Roast (lift up) your meat or chicken on a layer of aromatic vegetables (onions, fennel, carrots, potatoes etc) Then use the fat soaked vegetables as a side dish along the meat. It's super easy to. You can use it as a side dish for meals or eat it on its own as a snack. Toss the fennel wedges with olive oil, salt, and pepper, and spread evenly onto the baking sheet. Fennel stalks soup recipe – Ingredients:- Sherri Brooks Vinton. You can add them to the basil-based sauce for another layer of herbaceous goodness. Best Way to Cut Fennel. "I used a recipe containing fennel and kale. Try it braised. I've never cooked it before in my life. You usually cook fennel bulbs, while the stems can be used raw as a garnish for dishes like salads. 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges 2 tablespoons (or more) of extra virgin olive oil 2 … Drizzle on chicken, fish or cooked vegetables. Slice the bulbs in half and take the cores out. The entire fennel plant is not only edible but delicious. 2 cups of good quality vodka. In vegetable and fish stocks, fennel stalks bring great personality to the pot where they can be used as a compliment or replacement for other ingredients. "A great little article summing up the options succinctly with some helpful images. The stalks … Fennel stalks can take the place of celery in soups and stews, and can be used as a 'bed' for roasted chicken and meats. On top of deviled eggs, a bowl of soup, scrambled eggs — any dish that could use a little sprinkle of green and a hint of flavor will benefit from a fennel frond garnish. When the bulb or stalks are sautéed, braised or roasted, the flavour begins to change and the sharpness turns to sweetness. Sterilize a heat proof jar by boiling it in a large pot of water for ten minutes. Most recipes with fennel, like our Shaved Fennel, Roasted Tomato, and Pistachio Salad from yesterday, focus on the crunchy bulb, leaving us in a lurch when it comes to the leftover stalks and fronds. You should cook the fennel until it is golden brown. I like to add fennel stalks to a vegetable broth, especially if I plan to use the broth in a fennel dish—they lend quite a bit of anise flavor. First, cut the bulb away from the stalks. Fennel fronds also make a delectable sauce in their own right. Include your email address to get a message when this question is answered. For example, substitute finely diced fennel stalks for the celery that is commonly called for in mirepoix, the classic flavor base of sautéed carrot, onion and celery. Alternatively, arrange prepared stalks of celery beneath or beside your bird or your roast, where they'll absorb flavors as it cooks. Transfer the blend to a sheet of waxed paper and form into a log. References The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself. Place the bulb upright on a cutting board and cut it in half vertically. Yet many eaters throw much of this useful plant away. Cook 4 to 5 minutes until softened. The stalks resemble celery stalks in texture and crunch, so you can add them raw to green salads or cook them down as you would an onion into quick stir-fries, pastas, or braises. (But don’t throw away the stalks!) Serve the fennel immediately after cooking it. Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking. Then, cut the remaining bulb into quarters, and peel off any outer layers that have wilted. wikiHow's. Cover and store in a cool, dry place for 7-10 days, shaking the jar every day or so. Fennel also pairs well with fish, seafood and white meats, but can take on stronger flavours like ginger. The surface should also glisten slightly. Cook the fennel for 10 to 12 minutes. I have fennel in my garden but no dill. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. What to Look For: Fennel is easily identifiable: It has a fat white bulb (like an onion) and a feathery top of green stalks and fluffy fronds (though some grocers cut these parts off). They don't taste too similar, but they each go well with exactly the same things as the other - just tone down on the fennel fronds (or offer portions without) if you're serving someone who doesn't like anise/licorice. How to Cook Fennel? Yes, that would add a nice flavor to the dish. Add them to the mix of sausage, corn, potatoes and bivalves at your next clambake (discard before serving). Young, tender fennel stalks can be sautéed as you would celery. Place the fennel pieces into the pan, and cook until tender. This doesn’t mean you have to throw the stalks and fronds away, though. Oil is ready to use when it looks smooth and flows easily like water. Most recipes that call for fennel are referring to the bulb, the swollen bottom end of the plant. This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion. Try it in a Vodka Tonic, your next Bloody Mary or on the rocks. Build a “raft” of fennel stalks, pierced through with a skewer to bind them (if using wooden skewers, soak in water for 30 minutes to keep them from burning). Approved. by Just be sure to mince them finely, as you would dill, to break down their grassy texture. Yes, steam the fennel for 8 to 10 minutes and season to taste. Place 1 tablespoon (14.7 ml) of vegetable oil in a sauté pan, and heat the pan until warm. After using the leaves these stalks can be collected, cleaned and used. To learn how to roast fennel, scroll down! Having never cooked with fennel, I needed to know how to prepare it. Roughly chop them and add them to the simmering stock at the beginning of cooking to get all of the fennel flavor or near the end to impart just a hint to your pot. Add garlic, tomatoes and crushed red pepper. Puree them with oil and add a healthy squeeze of fresh lemon juice. You can eat fennel raw, with the sliced bulb on top of salad with oranges, for example. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Cut bulbs lengthwise into ⅓-½ inch slices. Roast 25 to 35 minutes or until … Use the stalks in the same way … For a single bulb, an eighth cup of olive oil should be sufficient. Stir the fennel on occasion and flip the pieces. Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken. It was on sale in the grocery store. Different Ways to Cook Fennel. Use the stalks in the same way as scallions. Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken. Learn more... Fennel is a vegetable predominantly known for its seeds, but other parts of fennel can be used to create very flavorful and aromatic dishes. Cut the clean and trimmed fennel bulb into spears or bite-size chunks. Pesto is the great food waste disguiser and fennel fronds are no exception. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. Throw a few fennel stalks in the steamer or boiling liquid for your next crab or shrimp fest to bring a seafood friendly flavor to your crustaceans. We use cookies to make wikiHow great. The alcohol in the infusion will open up flavor compounds that are not water soluble, amplifying the tomato taste. The less appreciated but still fabulous fennel stalks are loaded with the same taste profile as the bulb but are quite fibrous. Use a quarter cup olive oil if you're cooking more than one bulb. Whether you’re grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with sweet fennel-tastic flavor. (Fennel seed is a popular spice but comes from another variety of fennel plant that isn’t grown for its bulb.). Reduce your stocks with a half a bulb or a few stalks of fennel prior to thickening your sauce. Fennel can be used from the bulb to the seeds to the leaves to the stalks. Cut and chop the leafy fronds on the stalks of the fennel to garnish any dish. It has a lovely, light licorice flavor that even the most adamant black jelly bean opponents enjoy. I find the less you cook it, the better it tastes, and raw is delicious. You should use the methods that are listed in the article for the best possible results. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/0f\/Cook-Fennel-Step-1-Version-2.jpg\/v4-460px-Cook-Fennel-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/0\/0f\/Cook-Fennel-Step-1-Version-2.jpg\/aid1370226-v4-728px-Cook-Fennel-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":321,"bigWidth":"728","bigHeight":"508","licensing":"