How to Use Fennel Root
Fennel bulb is the root part of Florence Fennel, also called Finocchio, and is famous for its subtle and seductive anise flavor. It's a well-known ingredient in Italian cooking and is easy to prepare. What's not so well known is the high nutritive value of fennel bulb. According to The World's Healthiest Foods, fennel is bursting with anti-inflammatory, anti-cancer, and antioxidant properties, is high in Vitamins A and C ,and is an excellent source of fiber. Does this Spark an idea?
Things You'll Need
- 9-inch glass baking dish
- Cooking spray
- 2 Fennel bulbs with 4 inches of stalk
- 1 Tbsp. butter, cut in pieces
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. herbs de provence
- Salt and freshly ground pepper to taste
- 2 tsp. orange-infused olive oil
Instructions
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Off-the-Chart Flavor with Fennel
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A simple and versatile way to prepare fennel is as a vegetable side-dish. Preheat oven to 350 F. Trim the feathery stalks about four inches above the bulbs and reserve for later use. Wash the fennel bulbs and remaining celery-like stalks and pat dry with paper towel.
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Cut in half and remove pithy core. Slice the fennel bulbs and remaining stalks to about 1/2 inch thickness. Spray a nine-inch glass baking dish with cooking spray. Spread the sliced fennel over the bottom of the dish.
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Pour the extra-virgin olive oil over the fennel and sprinkle with the herbs de provence. Add salt and freshly ground pepper to taste. Top with cut pieces of butter. Bake for 15 to 20 minutes, stirring once or twice with a wooden spoon.
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To test whether it's finished, pierce a thicker slice of fennel with a sharp knife. When the fennel is glossy and fairly pliable, remove from oven and sprinkle with the orange-infused olive oil, toss to coat, and if necessary correct salt and pepper seasoning.
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Serve alongside fish, shellfish, lamb, or pork. As a variation, roast fennel along with sliced carrots or parsnips.
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Tips & Warnings
Top steamed couscous with baked fennel and a dollop of tangy chutney for an exotic side-dish, or slice fennel bulb very thinly and serve raw in salads. Snip the feathery tops of fennel into salads, over steamed fish, on baked sweet potatoes, or in egg dishes. The flavor is subtle, so you can afford to be generous with it.
If you want to grow your own bulb fennel, be sure to purchase Florence Fennel. All other fennel plants will have a tough, fibrous root that differs vastly from the tasty bulb fennel.
Allergies to fennel are extremely rare. In some sensitive persons, fennel may cause runny nose, swelling, and itchy, watery eyes. Do not eat or touch fennel if you experience these symptoms, and if they worsen contact your health care provider.
