What is your favourite recipe using fennel?

Question

Fennel is widely cultivated both in its native range and elsewhere of for its edible, strongly flavoured leaves and seeds. The flavour is similar to that of anise and star anise, though usually not so strong. The Italian translation of fennel, finnochio, is a term commonly used to denote a homosexual.

Answer 1

This is my favorite recipe for fennel, it does try to hide the fennel, it awakens it! Enjoy!

Fennel with Garlic Butter and Vermouth

Ingredients:
3 large heads fennel
3 cloves garlic, finely sliced
3 tablespoons butter
10 ounces vermouth (white wine also works)
Salt and freshly ground black pepper


Directions:

Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves. I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft. Then place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time--basically making it really tasty! Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.

Answer 2

This is so good. I could eat it as a main course.
Name Baked Fennel
Category Side Dishes, Vegetables, European
Serves/Yields 4 servings
Source Guido
Difficulty Easy
Prep. Time 15 minutes
Cook Time 35 minutes
Introduction
This is a light, tasty way to cook fennel. It is tender, with a crunchy outer texture and just a hint of the fennel flavor.
Ingredients
2 Large fennel Bulbs
2 Cups of Milk
4 Tablespoons Extra virgin olive oil
4 Tablespoons Grated Parmigiano_reggiano
1/2 Cup Bread Crumbs
Salt And Pepper to taste
option: bechamel sauce
Directions
Step: 1 Preheat the oven to 450 degrees. Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
Place in a saucepan and cover with milk. Simmer for about 10 minutes or until the fennel can be easily pierced with a fork. Remove the fennel and pat dry. Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper. Bake for about 20 minutes. Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown. This dish is great hot or at room temperature. Use the discarded feathery fronds to garnish, and serve. This is a great vegetable side dish with grilled or roasted meats. As option: (my dad's favorite) after you baked the fennels for 20 minutes, pour the bechamel sauce over the fennel, and then sprinkle the cheese and breadcrumbs and a pinch of nutmeg over the dish and keep baking until golden brown.


Note: In the picture, the bechamel version.

Answer 3

Pork Chops Smothered with Fennel and Garlic

2 tsp. vegetable oil
4 center-cut loin chops, 1" thick
4-8 cloves garlic, peeled and slivered
1 1/4 c. chicken broth
2/3 c. dry white wine
2 fennel bulbs, trimmed, quartered,
cut into very thin slices
2 tsp. cornstarch
salt and freshly ground black pepper, to taste

Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 3-6 minutes on each side, or until deep golden-brown. Discard fat.

Remove skillet from heat (leave pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet. Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.

Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil. Place in the oven and let them continue cooking 10-15 minutes or until an instant-read thermometer registers 160F when placed near the bone.

Meanwhile, simmer sauce 5 minutes or until reduced slightly. In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch. Add this to the sauce and boil 1 minute or until lightly thickened. Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce. Serves 4. Good served with rice or mashed potatoes.

Answer 4

This, to me, is a very special fragrant dish that I enjoy making and serving it to special guests who like something a bit different. It is worth the bit of extra effort.

1 1/4 lbs turnips, thinly sliced
1 onion, thinly sliced
2 seedless oranges
2 bunches fennel
2 tablespoons lite olive oil (or Virgin or other veggie oil)
5 garlic cloves
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried ground cayenne
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2 teaspoons brown sugar


Remove fennel leaves, mince finely, set aside.
Remove outer ribs of the fennel and discard.
Slice fennel crosswise into 1" slices.
Place fennel in a bowl and cover with cold water.
Take 1 1/2 teaspoon of orange zest from the peel of the orange.
Pare the remaining peel and pith from the orange, cut it in half lengthwise, then cut across into 1/4" slices, set aside (keep the juice).
Heat oil and cook the onion and garlic over medium high heat for about 2 minutes.
Add coriander,cumin, cayenne, cardamon, cinnamon& orange zest.
Cook stirring for about 2 minutes (Until fragrant).
Drain the fennel, pat dry and add to the pan.
Salt slightly and cook stirring for about 5 minutes or until the fennel starts to soften.
Sprinkle sugar over the mixture and stir it inches.
Remove from heat.
Spray an 8" oven proof dish with oil.
Layer turnip slices, orange slices and fennel mixture, press together, Do two layers of each Pour accumulated orange juice over the vegetables.
Cover tightly with aluminium foil and bake in 350F degrees oven for 1 hour or until bubbling and still tender crisp.
Remove foil and bake for a further 10 min until lightly browned.
Sprinkle with fennel leaves before serving.

Answer 5

None...