Post
 Posted By: Mama Mangia 
Jul 20  # 1 of 15
FENNEL RECIPES


Fennel Polacka (Polish Style)

4 sm. fennel
1/4 liter white wine
4 T. butter
2 T. bread crumbs
white pepper

Slice the fennel and steam in white wine and a little salt until al dente. Serve on a warmed platter, melt butter and mix with the crumbs and pepper. Spoon over fennel. Garnish with fennel green.
Post
 Posted By: Mama Mangia 
Jul 20  # 2 of 15
Fennel with Cream and Herbs

Chop one onion, sauté in a little olive oil until softened. Sprinkle with 1 T. flour and add one sliced, medium fennel . Add a little vegetable stock to not quite cover. Cook al dente. Remove fennel to a warmed dish.Allow the liquid to reduce, add 80 to 100 ml. of cream and 2 T. of fresh chopped herbs such as chive, parsley, lemon thyme, basil. Pour over fennel and serve.
Post
 Posted By: Mama Mangia 
Jul 20  # 3 of 15
Fennel with Ham Casserole

Preheat oven at 180°. Parboil a large fennel. Cook 250 g. of fettuccine, slice thinly 250 g. of ham, grate 250 g. of Gruyère cheese, 200 g. cream, 1 large egg. Butter a rectangular baking dish, layer half the noodles, then the fennel, the ham then the cheese. Repeat, ending with the cheese. Mix the cream with the egg and season with salt and white pepper. Pour over the casserole and bake for 30 minutes. Ganish with fennel green. Serve with a mixed salad.
Post
 Posted By: Mama Mangia 
Jul 20  # 4 of 15
FENNEL TZATZIKI

A wonderful sauce or dip to serve chilled with grilled fish and meats, or crudités and bread.

Sauté 1 small, finely chopped fennel (core removed) in 1 teaspoon olive oil over medium heat to soften. Cool and combine with 250g plain yoghurt, 2 tablespoons lemon juice, and 1 minced garlic clove. Season to taste with a little salt and pepper.
Post
 Posted By: Mama Mangia 
Jul 20  # 5 of 15
Tea tip: 1-2 teaspoons of the seeds, crushed. Pour over boiling water, cover and allow to steep 10 minutes. Do not strain, but eat the seeds at the bottom of the cup. Recommended dosage is up to 3 cups a day. A good herbalist or natural health practitioner can give you further advice on this wonderful plant and its uses.

Herbal tip: cilantro and fennel make for an intriguing flavor combination. Try it in soups, small soup dumplings, salsa (using the fennel fronds or the bulb).
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