In the kitchen: Fennel

Fennel, foeniculum vulgare

Fennel is one of my favorite cold weather veggies because of its fresh and unique taste.  After reading more about it today I also love it for its nutritional qualities.

Nutrition

Fennel is high in Vitamin C (ward off sickness in the subway) and fiber (I mean, I don’t think I have to stress the beauty of regularity). Even more awesome is the ‘phytonutrient compound’ fennel contains, anethole, which is responsible for its liquorish-y anise-y taste. Anethole has been cherished throughout history for being beneficial for the intestinal track, eyesight, breast milk production, and decreasing hypertension.

Yay for fennel!

Where to find

Fennel can generally by found in your ordinary grocery store year round. If you are eating it raw, I would defiantly suggest trying to find it at your local farmer’s market (usually available from late summer through the winter).

How to cut

OK, you have this bulbuls/stalky/somewhat cumbersome beauty on your cutting board… now what?

1. Cut off the stalks and part of the base. If you don’t feel like bothering with the stalks at all you can probably ask to have them removed at the market. Otherwise they can be used to flavor a stock. The dill-y looking tips can be a lovely garnish.
2. Set the bulb flat and cut in half (from the part where the stalks were).
3. Cut the halve into slices by laying flat and cutting perpendicular to the direction of the fennel layers.

Recipe

Ingredients

       1 bulb of fennel

    1 tsp of extra virgin olive oil

    ½ cup of shredded parmesan cheese

        salt and pepper to taste

    juice from ½ lemon

Instructions

1. Preheat to 350
2. cut fennel into slices, toss with olive oil, salt & pepper, and lemon juice
3. spread fennel on baking sheet and sprinkle with parmesan
4. roast for 20-25 minutes or until soft
5. serve with tips as garnish