Do I dry them and, if so, how does that alter their potency?Sent by JaniceEditor: Janice, we have this same question.
In a large bowl, toss together shaved fennel, shredded purple cabbage and julienned carrots, apples and radishes. Garnish. It was spectacular!However, the recipe called for two bulbs and a tablespoon of the fronds.
Fennel tops are tasty too! Add vinaigrette and toss until well combined. You can add them to the basil-based sauce for another layer of herbaceous goodness.
The fennel in the infusion will bring a bit of herbal character to the sauce. Make sure you add the fronds during the last minutes of simmering.
You can also mix them into any simple green salad to give it a little herbal lift. They also do well if cooked.Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. 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. Read the What to do with fennel fronds? Fennel fronds can be added to herb salads where they will hold their own with other tender herbs such as tarragon.
Freeze for up to three months, cutting off coins of the butter as you like.This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion. When developing the crunchy chickpea, fennel, and citrus salad, we found a way to use not only the fennel bulb but the stem and fronds as well. For example, substitute finely diced fennel stalks for the celery that is commonly called for in Fennel fronds can be used like an herb to impart fennel’s licorice notes in raw and cooked dishes.
No sense in letting these greens go to waste. Drizzle on chicken, fish or cooked vegetables.Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice. 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.
Q: I recently used fresh fennel in a recipe for the first time.
Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home.The lacy fronds have a delicate anise flavor and are so tender that they practically melt in your mouth. She is the author of We independently select these products—if you buy from one of our links, we may earn a commission.Got a tip, kitchen tour, or other story our readers should see? Chop fennel fronds and mix them with garlic and other herbs.
Just be sure to mince them finely, as you would dill, to break down their grassy texture. The fronds keep, wrapped well and refrigerated, for up to a week.
Older stalks should be used in cooked dishes that allow you to extract their flavor while leaving their texture behind. Combine them with your liquid marinade and use it for fish or meat. To use them raw, I like to chop them very finely to break apart their tough fibers. Transfer the blend to a sheet of waxed paper and form into a log. Most recipes that call for fennel are referring to the bulb, the swollen bottom end of the plant. Join the discussion today. It makes a great cocktail. They don’t hold up well to long cooking, but are best used fresh.The stalks also have that signature mild licorice flavor, but are much tougher. Fennel Slaw. Try it in a Vodka Tonic, your next Bloody Mary or on the rocks.
by Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking.Young, tender fennel stalks can be sautéed as you would celery.
discussion from the Chowhound Home Cooking, Fennel food community. So, you can tuck them into dishes for days.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.Pesto is the great food waste disguiser and fennel fronds are no exception. The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself. 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.
The alcohol in the infusion will open up flavor compounds that are not water soluble, amplifying the tomato taste. You can add fennel fronds to your homemade pesto recipe. Is there a recommended method for preserving the remaining fronds and stalks for use in other recipes? Fennel fronds are wildly used in (south) Italian cooking, or to be exact: finocchietto, a wild variety consisting of mostly fronds – since it’s hard to find those outside Italy, finding an extra frond-y fennel always feels like a jackpot to me :) Anyways: searching for finocchietto will give you an idea for its different uses and recipes.