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I like fennel, but I don't use it often. It's expensive, and I can't use it all before it gets soft and funky. Plus I feel so wasteful throwing away the fronds. So - three questions:
1. How do you store it?
2. How do you use the fronds? (Besides being a pretty garnish.)
3. How do you use fresh fennel? It has a strong anise flavor that can easily over power a dish. I use it sparingly in salads, soup, and I've ruined a few roasted/braised dishes by using too much of it.
I like fennel, but I don't use it often. It's expensive, and I can't use it all before it gets soft and funky. Plus I feel so wasteful throwing away the fronds. So - three questions:
1. How do you store it?
2. How do you use the fronds? (Besides being a pretty garnish.)
3. How do you use fresh fennel? It has a strong anise flavor that can easily over power a dish. I use it sparingly in salads, soup, and I've ruined a few roasted/braised dishes by using too much of it.
The only time I've used it is with a lamb ragu recipe I make. In fact, I'm making some tomorrow. The recipe uses not only fresh fennel, but fennel seeds as well. Even though I generally don't like that Anise flavor, I really like it in that particular dish, so go figure.
Oh, and I just store mine in the fridge and usually cut off the fronds and toss them before storage (although your point about them making a pretty garnish is well taken).
Curious. I find fresh fennel to have a mild anise flavor, not enough to overpower. I use it in stir-fry, so I guess the other flavors are strong enough to hold up to it.
I use it with tart green apple, some fronds, lemon and olive oil.
I use it in wild rice pilaf.
Fennel gratin.
On a pizza with kalmata olives and pesto.
I usually cannot use up the fronds before they go bad, but use them as soup toppings and in salads.
I find the bulb loses some of it's strong flavor when cooked so you can put it in soups and such.
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I usually keep it in the refrigerator with the plastic bag from the grocery it came in as that helps protect the skin.
I've used the fronds instead of dill for tzatziki on occasions, otherwise just as garnish. You can freeze dill and fennel fronds BTW wrapped in paper towels for use in something like tzatziki. The bulbs never last long enough for the fronds to go bad at my house because I plan 2 or 3 meals that use fennel when I am buying a fresh bulb.
Ina has a wonderful potato, fennel gratin with cream and I think onion slices. I've used it in a bacon, fennel, green onion soubise sauce for pasta, tagines, roasted chicken dishes, soups, etc. You can also use it raw and thinly sliced in salads, though it's too strong for me raw, though I love it cooked.
I like fennel, but I don't use it often. It's expensive, and I can't use it all before it gets soft and funky. Plus I feel so wasteful throwing away the fronds. So - three questions:
1. How do you store it?
2. How do you use the fronds? (Besides being a pretty garnish.)
3. How do you use fresh fennel? It has a strong anise flavor that can easily over power a dish. I use it sparingly in salads, soup, and I've ruined a few roasted/braised dishes by using too much of it.
We store fennel as with most of our fresh produce in yellow vegetable bags, picked up at Amazon and helps everything stay crisp and fresh longer.
As for the tender fronds, we chop those and use in place of parsley in grilled/roasted sweet potato slices with EVOO, garlic and a touch of red pepper flakes. Wonderful!
A nice dish too is a fennel gratin using braised fennel which you may like as it gets a bit milder from the braising in a broth before assembling the gratin.
And our favorite fennel dish is a fennel orange salad, thinly sliced fennel, pared and sliced oranges, good EVOO, S&P and a few kalamata olives, with a garnish of the fronds.
I've been getting fennel lately from my Misfits Market boxes and I generally slice up a bulb and roast it when I do some sort of sheet pan dinner. I did roast it one night with carrots and tossed with olive oil and blood orange juice, super yummy. As far as storage I just put it in the fridge and it's good for about 10 days and the fronds I use for garnish but like the idea of trying them in a tzatziki.
I've been getting fennel lately from my Misfits Market boxes and I generally slice up a bulb and roast it when I do some sort of sheet pan dinner. I did roast it one night with carrots and tossed with olive oil and blood orange juice, super yummy. As far as storage I just put it in the fridge and it's good for about 10 days and the fronds I use for garnish but like the idea of trying them in a tzatziki.
Can you share your experience with misfit market? You can DM me too. I'm super interested by they have horrible reviews.
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I buy it and grow it in the garden. Spaghetti sauce!
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