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We are completely overwhelmed with fennel, and to be honest I have no idea what to do with it <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eyesroll.gif" style="border:0px solid;" title="roll"> 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?
 

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

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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 <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br><a href="http://www.pccnaturalmarkets.com/pcc/recipes/emerald-city-salad" target="_blank">http://www.pccnaturalmarkets.com/pcc...ald-city-salad</a>
 

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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.
 

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I forget which food magazine I recently read this in, but:<br><br>
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?
 

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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.<br><br>
Raw in salads. Chunks dipped in Bagna Cauda.
 

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

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Best carrot Fennel recipe Ever!<br><br>
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.
 

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My grandma used grated fennel and apple in her latkes.<br><br>
I love fennel. I can eat it in just about anything.<br><br>
It's really good in anything tomato-y, like lasagna, spaghetti, marinara etc.<br><br>
It was wonderful in the cioppino my dh made for mother's day. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">
 

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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.<br><br>
This is one of my most favorite recipes. I literally crave it sometimes:<br><br><a href="http://orangette.blogspot.com/2009/01/best-we-can-hope-for.html" target="_blank">http://orangette.blogspot.com/2009/0...-hope-for.html</a>
 

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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.
 
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