holy FENNEL

[mommariffic]

We are completely overwhelmed with fennel, and to be honest I have no idea what to do with it It was here when we moved in, and I'm just aware of the possibilities of the herb, so any advice for a fennel novice?

[cristeen]

Slice it thin - like paper thin and toss it in a vinaigrette. Let it sit at least an hour before you eat it. Great salad. Add orange sections, some avocado, some hard-cooked egg, whatever. Nice and light flavor, crunchy.

Or slice it thin and sautee it down. There's a lot of water in it, so it'll take a while, but you want it to be really soft. Makes a very nice light side.

Those are my favorites when we're getting a lot of fennel in our CSA box.

[artemis33]

This salad is a favorite of mine at our local HFS. At the deli they chop the peppers into a dice and mix them in a bit more - yum! You could definitely add more fennel if you wanted

http://www.pccnaturalmarkets.com/pcc...ald-city-salad

[wombatclay]

My kiddos eat it straight... I just slice it up and leave a bowl out! It also makes a nice touch "grated/strained out" or "sliced thin/floated" in lemonaid or tea.

[savithny]

I forget which food magazine I recently read this in, but:

In the south of France they use fennel stalks -- VERY long ones, like the grate to grill fish over. They suggest taking your grill rack off and making a crisscross of long fennel stalks and then cooking fish. I dont' know if it would work with a gas grill though?

[redvlagrl]

Probably too late, but fennel is one of my fave veggies. I like it steamed and served with a blasmic vinaigrette. or you can shave some garlic slices and put them in between the layers (slice in half first) and then raost - sprikle with parmesan a bit before serving. Mmmmm.

Raw in salads. Chunks dipped in Bagna Cauda.

[MissinNYC]

When I make potatoes au gratin I always add thinly sliced fennel. so good!

[AllisonR]

Best carrot Fennel recipe Ever!

Take out core and slice a fennel in decent sized wedges. Slice an onion in wedges. Peel 2 carrots and cut in thick rings or long sticks. Olive oil in a saucepan, saute all of the above on med-hi, stirring occasionally, until browned on all sides. Add 1-2 tsp brown sugar and a generous squirt of lemon juice, turn temp on low, put lid on and let steam until softened, about 15 min more.

[lil_earthmomma]

My grandma used grated fennel and apple in her latkes.

I love fennel. I can eat it in just about anything.

It's really good in anything tomato-y, like lasagna, spaghetti, marinara etc.

It was wonderful in the cioppino my dh made for mother's day.

[lakeruby]

oooh, I LOVE fennel! I didn't think I would, because I don't really like licorice, and that's what it smells like, but it's really totally different, especially when cooked.

This is one of my most favorite recipes. I literally crave it sometimes:

http://orangette.blogspot.com/2009/0...-hope-for.html

[hildare]

aah! roasting the root-- it's awesome roasted with chunks of tater, or sweet tater, or apple, or squash or a combination of those. mmmm.