how to cook fennel stalks

Then, cut the remaining bulb into quarters, and peel off any outer layers that have wilted. 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. Puree them with oil and add a healthy squeeze of fresh lemon juice. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. I've never cooked it before in my life. When it is cool enough to handle, pack it with the fennel and pour the vodka over the vegetable. 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. Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. But don’t pitch the rest! Next, heat olive oil over medium-high heat, and add the fennel to the oil once it's glistening. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. 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. 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. Try tossing fennel pesto with pasta or rubbing it onto meat before roasting. Fennel fronds can be added to herb salads where they will hold their own with other tender herbs such as tarragon. If you know what anise smells like, it is like that. Fennel also pairs well with fish, seafood and white meats, but can take on stronger flavours like ginger. By using our site, you agree to our. This should take about 10 to 12 minutes. 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. The surface should also glisten slightly. 9. 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). Alternatively, arrange prepared stalks of celery beneath or beside your bird or your roast, where they'll absorb flavors as it cooks. Place the bulb upright on a cutting board and cut it in half vertically. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. The alcohol in the infusion will open up flavor compounds that are not water soluble, amplifying the tomato taste. 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. Cooking fennel mellows out the flavours and texture. You can use it as a side dish for meals or eat it on its own as a snack. First strip the stalks of the fronds and pick an idea from this list for those. To cook fennel, start by cutting off the stems and discarding them or saving them to eat raw later. Each tangy-fresh salad offers fewer than 200 calories. You can keep leftovers in a covered container in the fridge. When the bulb or stalks are sautéed, braised or roasted, the flavour begins to change and the sharpness turns to sweetness. There are 12 references cited in this article, which can be found at the bottom of the page. How to Cook Fennel? Prepping a fennel bulb is simple: just cut off the base and stalks, and wash it. To make Pickled Fennel: take 4 small heads of fennel and cut the stalks away. References You should cook the fennel until it is golden brown. Use the stalks in the same way as scallions. Drizzle on chicken, fish or cooked vegetables. 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. After using the leaves these stalks can be collected, cleaned and used. Thanks to all authors for creating a page that has been read 86,161 times. Bitter and sweet fennel are both used as herbs. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. The stalks … Add them to the mix of sausage, corn, potatoes and bivalves at your next clambake (discard before serving). 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. Slice the bulbs in half and take the cores out. Approved. Cut once more into quarters. Place the fennel pieces into the pan, and cook until tender. 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. Freeze for up to three months, cutting off coins of the butter as you like. 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. If you need a little convincing when it comes to getting onboard with fennel, roasting is a fantastic way to cook it. Yes, steam the fennel for 8 to 10 minutes and season to taste. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. What can I do with the stalks and the rest of the fronds? The same is applicable for coriander stalks too. If you have quite young fennel, the stalks will be tasty, too, and you should chop them up and add them … In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status. I find the less you cook it, the better it tastes, and raw is delicious. Include your email address to get a message when this question is answered. It has a lovely, light licorice flavor that even the most adamant black jelly bean opponents enjoy. 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. To Serve :- 4 persons. Or add a splash to tomato sauce. To learn how to roast fennel, scroll down! It is very aromatic. Preheat the oven to 400°F and line a baking sheet with parchment paper. Finally, saute the fennel for 10-12 minutes or until it's golden brown, flipping it over occasionally. 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 can be used from the bulb to the seeds to the leaves to the stalks. If it sizzles right away, the oil is already heated and you can add the remaining fennel. Just be sure to mince them finely, as you would dill, to break down their grassy texture. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. 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. 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. by 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. Thanks.". To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. Cut the bulb into quarters through the core. So, you can tuck them into dishes for days. wikiHow is where trusted research and expert knowledge come together. Fennel stalks can take the place of celery in soups and stews, and can be used as a 'bed' for roasted chicken and meats. 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. Save the stalks for broth. (But don’t throw away the stalks!) You can immediately cut it up and serve it raw in a salad or on sandwiches or by itself as a snack. Yes, that would add a nice flavor to the dish. It's super easy to. For a single bulb, an eighth cup of olive oil should be sufficient. Serve the fennel immediately after cooking it. (Fennel seed is a popular spice but comes from another variety of fennel plant that isn’t grown for its bulb.). Sometimes I place the stalks, cleaned but not sliced, under meats that I'm roasting, as I would celery stalks, carrots and onion slices. It was on sale in the grocery store. Sherri Brooks Vinton. 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. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Try it in a Vodka Tonic, your next Bloody Mary or on the rocks. The entire fennel plant is not only edible but delicious. I am thinking about the fronds not the bulbs. http://www.thekitchn.com/how-to-cut-fennel-cooking-lessons-from-the-kitchn-202598#_, https://putneyfarm.com/2012/04/05/caramelized-fennel-the-best-fennel-youll-ever-eat/, http://www.thekitchn.com/quick-tip-how-to-tell-when-oil-53815, http://www.foodnetwork.com/recipes/ina-garten/roasted-fennel-with-parmesan-recipe, consider supporting our work with a contribution to wikiHow. Different Ways to Cook Fennel. Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. You can eat fennel raw, with the sliced bulb on top of salad with oranges, for example. "I'm 79 years old. Fennel is a delicious and versatile vegetable. 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 … However, most recipes call for fennel bulbs only. Older stalks should be used in cooked dishes that allow you to extract their flavor while leaving their texture behind. 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! Fennel fronds also make a delectable sauce in their own right. You can add them to the basil-based sauce for another layer of herbaceous goodness. Store in the refrigerator or freezer for up to three months. Place 1 tablespoon (14.7 ml) of vegetable oil in a sauté pan, and heat the pan until warm. By signing up you are agreeing to receive emails according to our privacy policy. 3. This article has been viewed 86,161 times. "A great little article summing up the options succinctly with some helpful images. Yet many eaters throw much of this useful plant away. You should use the methods that are listed in the article for the best possible results. 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). This doesn’t mean you have to throw the stalks and fronds away, though. The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself. Stir the fennel on occasion and flip the pieces. 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. wikiHow marks an article as reader-approved once it receives enough positive feedback. Use the stalks in the same way … After washing and cutting fennel, you can roast or saute it for a dish. If you're still not sure, you can add a small piece of fennel to the oil. Preparation Time:- 15 minutes. Choose firm, greenish-white fennel bulbs with no … Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking. Sterilize a heat proof jar by boiling it in a large pot of water for ten minutes. Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken. Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken. To learn how to roast fennel, scroll down! Oil is ready to use when it looks smooth and flows easily like water. Toss them into the roasting pan when you’re roasting the fennel bulbs. The fennel in the infusion will bring a bit of herbal character to the sauce. The less appreciated but still fabulous fennel stalks are loaded with the same taste profile as the bulb but are quite fibrous. Best Way to Cut Fennel. {"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":"