Fennel: The Vegetable That Tastes Like Licorice
Pan Braised Fennel and Shaved Salad Recipes
Oct 9, 2008
Pick up a menu lately and you should see some form of fennel. fennel crusted, fennel dusted, braised fennel, shaved fennel salad are all buzzed into chefs dishes lately. It is hardly new, it was rumored to be one of the items the Apostles ate at the last supper. This perennial vegetable is used in all forms in many cuisines; the bulb, the foliage and the seeds. It is the flavor that people have a love hate relationship with; its anise and licorice flavor which it is not even related to.
The species Foeniculum vulgare is actually related to the parsley and celery family. In Italy it is known as finocchio or a "gay" tasting relative of its cousin celery. It is also known for medicinal purposes from helping flatulence, to freshening breath, to improving eyesight and helping chronic coughs. Fennel is low in calories and is a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus, Copper, Dietary Fiber, Vitamin C, Folate, Potassium and Manganese.
Fennel pollen is the most potent and intense form of fennel, but also the most expensive making it a favorite of today's creative chefs. Uses for fennel pollen include; spices rubs, cream sauces, and a last minute dusting. The intense flavor is sweeter than the product of the ground seeds alone. Saveur magazine, Peggy Knickerbocker wrote, "If angels sprinkled a spice from their wings, this would be it."
Bulb fennel is the type found in markets is also known as Florentine fennel. The bulb itself is kept under the soil, blanching the green from it, similar to how asparagus can be cultivated white. It is a versatile cooking medium it can be be braised, grilled, baked, pickled or deep fried. The stalks are wonderful as flavoring agents for stews and pasta dishes. The fronds can even be chopped up and used like a delicate herb to perfume dishes by adding them at the end of the cooking process.
Pan Braised Fennel
This dish can be done year round; in the warmer months use the orange juice and in the colder months utilize the apple juice. Best served with fish, lamb, venison, or game birds.
- 4 medium bulbs fennel
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 1 tablespoon garlic, chopped
- 1/4 cup fresh orange juice or apple juice
- 1 cup water
- Salt and freshly ground pepper
- Trim the fronds and tough upper stalks off the bulbs and reserve for another use. (stocks, cioppino or bouillabase). Then cut the fennel bulbs in half.
- Heat the olive oil in a large frying pan and add garlic, cooking for 1 to 2 minutes.
- Add fennel, cut side down, and add sugar, cooking until well caramelized or browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
- Flip the bulbs over bulbs and add orange or apple juice, water, and salt and pepper. Bring to a simmer, then reduce to a simmer.
- Cover pan and cook until the bulbs become soft and most of the liquid has been absorbed, about 25 minutes. (You might need to monitor the process and add more water)`.
This simple salad needs to be shaved on a restaurant style food slicer, mandoline or Asian benriner slicer to get super thin shavings. Would also be good with shaved Parmigiano or Pecorino cheese
- 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
- 2 Tbsp extra virgin olive oil
- 2 teaspoons lemon juice
- 1/8 teaspoon fresh Italian parsley
- Mix all ingredients together.
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