12 Wonderful Ways to Use Fennel

Last Updated May 26, 2017
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fennel recipes

Fennel is a perennial herb that produces feathery fronds and pretty yellow flowers, but it's also grown and used as a vegetable. It's all edible -- the bulb, stalks, fronds, even the seeds. The fronds taste like dill while the bulb is crunchy, slightly sweet, and adds a touch of anise to any dish. Enjoy these recipes!

Gin-Cured Sea Trout with Apple and Fennel

gin-cured sea trout
This is a good dish for a party, because it can be prepared in advance, and whipped out of the fridge when you’re ready to serve.

Fennel, Orange and Dill Salad

fennel and orange salad
Fennel is one of the most versatile vegetables around and can be served cooked or raw. Serve with lamb, fish or any protein that needs something a little brighter. Bring this dish to your next potluck...

Fennel Jam

We first tasted this jam as an accompaniment to a warm Fennel Apple Crisp with butterscotch and vanilla ice cream at Atlas Bistro, but it’s also wonderful on its own.

Fennel-Apple Soup

Apples are my secret ingredient for vegetable-based soups, where they bring brightness and sweet levity to otherwise earthy concoctions. (Pears work too, but hey, February is BC’s apple month, not...

Fennel Slaw

fennel slaw
Eat this fennel slaw on top of a barbecue sandwich or serve it as a side dish alongside a burger or other handheld.

Fennel Gratin

fennel gratin in pan with fennel frond
Try this variation on a potato gratin for a side dish that has a mild anise-like flavor, but is sweeter and more aromatic.

Roasted Beet and Fennel Vinaigrette

Roasted Beet and Fennel Vinaigrette
This vinaigrette is full of flavor and is an amazing, completely natural but surreal color. It also has remarkably different flavor presences when over a cold salad and when warm over wilted greens or...

Fennel Soup

Pot and bowl of fennel soup
From the carrot family, fennel has a similar flavor to sweet anise and is a delicious addition to soups or salads.

Fermented Fennel Relish

An adaptation of “Fennelimoncello”, a recipe created by Stewart Golomb, owner and of the Oregon-based fermented pickle company MoonBrine Pickles, you will be able to enjoy this in 5–7 days.
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