how do i prep fennel to use in recipe? can it taste bitter or odd if done wrong?

Answer 1

The recipe will usually state how the fennel is to be prepped or what form to use (dry ground as opposed to fresh sprigs, etc.).

Answer 2

every inch of fennel can be eaten.

but most recipes call for just the bulb. that's the lower white part. simply slice it up as you need.

fennel on its own and not cooked has a licorish taste-once its sauteed or cooked in some way-the sugars come out and it becomes sweeter. the green parts are often used in soups-and some salads-and in many cases those green stalks are often used to help with sugar cravings-chewing on it will kill your sugar cravings.

and fennel IS ANIESE

fennel is aniese. how do i know? i used to run the produce dept at wholefoods in san francisco.

Answer 3

Fennel is NOT anise. It's a common misconception. They're two completely different things. Anise is in the parsley family.

Prepping fennel depends on the recipe. Shaving it very thin works great for salads. Roasting it is great too. I just made a roasted fennel and potato puree and it was great. Fennel is one of my favorite things. Experiment with it and enjoy!

Answer 4

fennel has an aniseed kinda taste, its often braised or chargrilled like other vegetables, its also eaten raw in lots of places
I often use it as a salad, just chopped up raw, with a chopped up lemon and a chopped up orange, use the juice that comes out when u cut up the fruit as dressing plus add a bit of olive oil and some chopped up mint and parsley
It sounds weird but its really tasty and great with BBQ meats, ( I learnt this salad from my italian inlaws)

Answer 5

I've seen chefs on TV spray fennel with oil, add salt, and grill it. I've also seen it baked as a side dish.

Answer 6

I crush slightly with my fingers. The the spice is fresh you will smell a strong licorice aroma, if no smell, it is old and throw away.