Fennel is a versatile vegetable that can be prepared in many delicious ways. With its mild anise-like flavor, fennel is a great addition to a variety of dishes. In this article, I will instruct you how to cook fennel bulb that bring out its best qualities.
1. What is Fennel?
Fennel is a bulbous vegetable that resembles celery in appearance with strings along its stalks similar to celery. The fennel bulb has layers like an onion but with a crunchy texture like celery and a slightly sweet licorice-like flavor.
There are two main types of fennel bulbs. Florence fennel, which has a rounded bulb shape and is used for cooking. Baby fennel or Finocchio is a smaller variety with a flatter shape and is often consumed raw in salads. Both offer that distinctive fennel flavor.
The feathery green leaves of the fennel stalks are also edible and can be used as an herb or garnish. Fennel seeds are used to add robust flavor to dishes.
2. How To Cook Fennel in Oven
Ingredients
- 2 fennel bulbs, trimmed and cut into 1-inch wedges
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preheat oven to 400°F.
Cut the stalks off the fennel bulbs and trim off any tough outer parts. Cut the bulbs in half lengthwise then cut each half into 1-inch thick wedges.
Place the fennel wedges in a baking dish and toss with olive oil until evenly coated. Sprinkle with salt and pepper.
Roast for 40-50 minutes, stirring halfway, until the fennel is very tender when pierced with a fork and the edges are browned.
Remove from oven and serve warm. The roasted fennel makes a great side dish to pair with chicken, fish, or pork.
3. How To Cook Fennel on Stove
Ingredients
- 1 fennel bulb
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Trim the fennel bulb by cutting off the stalks and any tough outer parts. Cut the bulb in half lengthwise.
Heat olive oil in a skillet over medium-high heat.
Cut each fennel half into 1/4-inch thick slices. Add the slices to the hot pan in a single layer and cook for 3-4 minutes without stirring. This allows the fennel to brown.
Flip the fennel slices over and cook for another 3-4 minutes until both sides are browned.
Remove from heat and sprinkle with salt and pepper.
The high heat caramelizes the natural sugars in the fennel, enhancing its flavor. Serve the pan-seared fennel as a side dish or use it to top salads, pastas, or pizzas.
4. How To Cook Fennel in Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 medium carrots, diced
- 2 fennel bulbs, diced, fronds chopped for garnish
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the onions and carrots and cook for 5 minutes until beginning to soften.
Add the diced fennel bulbs and garlic. Cook for another 5-6 minutes, stirring occasionally.
Pour in the vegetable broth and tomatoes and bring to a boil. Then reduce heat and simmer for 15 minutes until the vegetables are very tender.
Stir in the oregano and red pepper flakes. Season to taste with salt and pepper.
Ladle the soup into bowls and garnish with the chopped fennel fronds.
The fennel bulb adds a pleasant licorice flavor to the vegetable soup that pairs nicely with the tomatoes and carrots. For a heartier soup, diced potatoes or beans can be added.
Fennel is extremely versatile, so don’t be afraid to experiment with different cooking methods. Roasting, pan-searing, and making soups are just a few ways to enjoy the anise notes of fresh fennel bulb. Play around with seasonings and ingredients to make the most of fennel’s flavor.