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?

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.

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!

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.

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.