a crisp, mildly anise-flavored vegetable with a creamy or greenish white bulb and tubular celerylike stalks with feathery leaves. It is also called by its Italian name, “finocchio.” Choose bulbs that are free of cracks or brown spots. The fine, feathery leaves, or fronds, are used as a fresh herb
Shaved Fennel Salad Recipe
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Mix all ingredients together.
And Enjoy
Spaghetti with Fennel and Shrimp (Spaghetti al Finocchio e Gamberi)
1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced (include some feathery portion)
1 lb. medium shrimp, peeled, and deveined
1 tsp. dried oregano leaves
1 (26 oz.) jar marina sauce
1 tsp. fresh basil leaves, torn
1/2 tsp.salt
1/4 tsp.freshly ground black pepper
1 (16 oz.) pkg. spaghetti
Heat oil in large skillet over medium heat. Add garlic and fennel; sauté 2 to 4 minutes, or until fennel begins to soften. Add shrimp and oregano; sauté 5 to 8 minutes or until shrimp is cooked. Add marinara sauce, basil, salt and pepper; continue cooking 3 to 5 minutes or until thoroughly heated. Cook spaghetti according to package directions; drain well. Place hot spaghetti on large serving platter; pour sauce over and serve. Makes 4 to 6 servings.
Tip: Substitute 1 tablespoon chopped fresh oregano leaves for dried oregano.
Pork Tenderloin with Fennel
2 cloves garlic, crushed
1 1/2 teaspoons fennel seeds
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 1/2 teaspoons olive oil, divided
1 8-ounce pork tenderloin, trimmed of fat and membrane
3/4 cup chopped fennel bulb, plus fronds for garnish
1/2 small onion, chopped
2/3 cup reduced-sodium chicken broth
1/4 cup dry white wine
1 1/2 teaspoons reduced-fat sour cream (optional
Preheat oven to 425 degrees F. Mash garlic, fennel seeds, and 1/4 teaspoon salt together on a cutting board with the flat side of a large knife. Place in a small bowl; stir in pepper and 1/2 teaspoon of the oil.
Rub the fennel-seed mixture evenly over tenderloin, pressing it into the crevices. Fold the thin tails underneath and secure with butcher’s string or a toothpick.
Heat a large ovenproof skillet (cast iron is perfect) over medium-high heat. Add the tenderloin and cook until lightly browned on one side, about 1 1/2 minutes. Turn the tenderloin over, transfer the skillet to the oven, and roast for about 20 minutes, or until the internal temperature registers 150 degrees F.
Meanwhile, heat the remaining 1/2 teaspoon oil in a heavy saucepan over medium-low heat. Add fennel and onions and cook, stirring often, until softened, 2 to 3 minutes. Add broth and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 to 15 minutes. Transfer to a blender or food processor and puree. Return to the saucepan and keep warm.
When the pork is ready, transfer it to a carving board, cover loosely, and keep warm. Place the skillet (do not wipe it) over medium-high heat. Pour in wine and bring to a boil, stirring. Boil until reduced by half, about 2 minutes. Add to the fennel sauce, along with sour cream, if using. Taste and adjust seasonings. Remove the string or toothpick from tenderloins and carve into 1/2-inch-thick slices. Spoon the sauce onto plates and fan pork slices over top. Garnish with a few fennel fronds
Fennel - Celery Root Gratin
For the bread crumb topping:
6 slices sandwich bread or equivalent amount of day old artisan bread
4 T butter
½ tsp fresh nutmeg, or few scrapes on the nutmeg grater
salt and pepper to taste
Put bread in a food processor and pulse a few times to begin breaking the bread into small pieces. Cut the butter into 4 pieces and add to the food processor with salt, pepper and nutmeg. Continue pulsing the blades until the butter is fully incorporated with the bread. Taste for seasoning and adjust if necessary
For the gratin filling
6 heads fennel, green tops removed and sliced into julienne strips
1 bulb celery root, julienne
2 medium leeks, sliced
3 cloves garlic
3 T olive oil
4 C heavy cream
½ tsp nutmeg
1 tsp ground fennel seed
1 T fresh rosemary-thyme mixture, chopped
1/2 C Grated Parmesan Cheese
salt and pepper
Bring a large pot of water to boil for the fennel. Meanwhile begin making the sauce. Put the leeks, garlic, olive oil, fennel seed in a covered pot over medium heat and sweat until translucent. Add heavy cream, fresh herb mixture, a few scrapes of nutmeg and slowly bring to a simmer. Stir over a low flame for a few minutes, then taste the cream sauce for seasoning and adjust if necessary. Add celery root to the hot cream and remove from heat.
Put 1/3 of the fennel to the boiling water, cook for two minutes, lift from water and rinse under cold water until cool. Repeat this two more times with the remainder of fennel. It is important to make sure the fennel is blanched in boiling water and for this reason it’s required to add the full amount of fennel in a few batches, waiting between turns until the water has returned to a boil.
To build the gratin: make an even layer in the bottom of a baking dish, using half of the fennel. Sprinkle half the amount of parmesan cheese over the fennel, then add half the amount of hot leek-cream sauce, making sure to evenly distribute the celery root. Repeat of these steps one more time. Scatter the buttered breadcrumbs over the top of the vegetables and place in the oven. Bake for 40 minutes, or until the vegetables are tender and bread crumbs evenly toasted. Let stand for at least 15 minutes before serving