All the things I do with Fennel…………..

March 5, 2010

There are of course more but this week has been hectic and things I’ve been working on with a view to posting them  just didn’t get weighed and written down so I’m going to give you a selection of my favourite fennel recipes. Here goes…

Fennel Gratin with Sour Cream and Parmesan -I’ve said it before and I’ll say it again this one rocks and always goes down a storm

You’ll need:

500gr Fennel (about what you have in your bag this week)

5 Tablespoons Sour Cream (or nearly all of one those pots you get)

About 4 Tablespoons freshly grated Parmesan Cheese

Trim your Fennel bulbs (ie remove the herby bits) and slice as thinly as possible. Heat some Olive Oil in a pan and fry your Fennel slices until nicely browned and softened. Remove and mix with the Sour Cream and  about 1/2 Parmesan.Season with Salt and Pepper, top with the rest of the Parmesan and bake until golden brown (about 15 minutes) at about 180 degrees.

It might look like spring but it’s still nippy so don’t rule out soups just yet. This one is lighter than some of the wintery ones we’ve been eating of late and the orange lifts things nicely..

Fennel Soup garnished with Orange-scented Sunflower Seeds

You’ll need:

1 Onion

Olive Oil

2 Bulbs Fennel or about 500gr (what you have in this week’s bag)

1 large Potato

Vegetable Stock

1 Orange

1 heaped Tablespoon Sunflower Seeds

Chop your Onion and begin sautéing in a generous dash of Olive Oil while you prepare the Fennel. To do this, remove the green leafy bits and then roughly chop discarding the hard centre. Throw this in the pot, stir well and cook for a few minutes while you peel and chop the Potato. Add this to the pot along with a generous pinch of Salt. Cover the lot in Vegetable stock and simmer uncovered until all the veg is tender which should take about 20-30 minutes. Allow the soup to cool down a little then blitz until smooth with a handblender. To make things extra special you can add a little Cream but the soup works fine without it.
To serve, toast the Sunflower seeds on a dry pan until they start to change colour. Grate a little Orange rind (don’t go too crazy with this, it looks fab but will take over flavourwise if you add too much). Ladle the soup into bowls, top with the Sunflower seeds and a sprinkling of Orange rind then finish with a few drops of Orange juice.

And another one……..

Braised Fennel with Lemon and Thyme

You’ll need:

500gr Fennel (about what you have in your bag this week)


Olive Oil

1 Teaspoon Sugar

5/6 sprigs of Thyme or 1 Teaspoon Dried

Juice of half a Lemon

Trim (ie remove the herby bits) and quarter or slice (about 1cm thick will do) the Fennel. Place on a baking tray with all the other ingredients. Cover and bake at a medium heat (about 180 degrees) for about 20 minutes. Uncover, give the ingredients a “stir”, turn up the heat to 200 degrees and cook for a further 25 minutes or until the Fennel is tender and a slightly caramelized.

Hope you find something that suits from these three. Next time we have fennel we’ll have new recipes I promise!

Have a great weekend,



One Response to “All the things I do with Fennel…………..”

  1. […] week’s fennel makes brilliant gratins or there’s a lovely soup with orange you might like to try while my beetroot will be […]

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