Fennel?

[Raquelita]

In my William Sonoma cookbook there are a bunch of recipes that call for Fennel. I've never cooked with it before and have heard it is a huge pain b/c of how you have to clean it. Is there an easier way to clean it, and is flavor of it worth the fuss?

[Mama Mangia]

I am a fennel eater - and I don't think it is hard to clean at all - to me leeks are the pain because they are so dirty! Fennel adds a licorice-type flavor to your foods; I use it in salads and in cooking.

[Raquelita]

Oh i'm mixing up leeks and fennel then! I love licorice-type flavors so i'll have to make one of the recipes. Thanks!

[Mama Mangia]

You're very welcomed! Enjoy!

Let me share this one with you - I enjoy this one:

Fennel Au Gratin

(4 servings)

1 large head of fennel, or 3 small
5 tbsp butter
3 tbsp flour
1-1/2 cups milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup grated Parmesan cheese
1/2 cup soft fresh bread crumbs

Preheat oven to 375 F.

Wash fennel, trim it and cut it into 1-inch lengths. Steam fennel over boiling water for about 10 minutes, or until barely tender.

Melt 3 tbsp of butter, blend in flour, and gradually stir in milk. Season with salt and pepper and bring to a boil, stirring. Add cheese and stir to melt.

Spread half of crumbs over bottom of a greased shallow 1-quart casserole. Place steamed fennel pieces over top and pour sauce over all. Top with remaining crumbs and dot with remaining butter.

Bake for 20 minutes, or until bubbly hot.

Variation

Endive Au Gratin

Pour boiling water over 8 heads of endive, add salt to taste, cover and cook until almost tender, about 20 minutes. Proceed with step 3 as for fennel above.

[GregGraves]

Is fennel that plant that looks like hairy swiss chard? I've never had it. What do you do with it? I mean can you steam it like swiss chard and simply serve it buttered, or is fennerl usually mixed into another dish?

I like to find new vegetables so fennel interests me.

[Mama Mangia]

Fennel can be eaten raw, baked, boiled, braised or blanched. Also known as ?anise? because of its strong licorice or anise aroma (do not confuse with anise seed.)

It is actually from the carrot family. When buying fennel, look for firm white bulbs.

It is good tossed with chicory and avocado or you can serve it warm. You can marinate the leaves or cook them in risotto.

Many times I just slice it and add to green salads.

Clean it and taste it - then you will come up with different ways you would like to use it.

[GregGraves]

I'll have to pick one up next time I'm shopping to see what it's about. Seems like an obscure vegetable. I've never seen it eating out, and can't think of anyone that's offered it when I've eaten at their place. Could be a new treat!

[Mama Mangia]

I did a thread for fennel recipes - just to give you some ideas!

Some people will not serve fennel to guests if they are not sure if they will like the taste of it or not.

[GregGraves]

Thanks! I'm on my way to find it now ...

[Upennmama]

I really love fennel in salads- people don't usually expect it or know what it is, but it gives a nice crunch and anise flavor.

Raquelita- Leeks are the hard ones to clean. A salad spinner works pretty well, though.