A fennel is a bulb, the fleshy base of the leaves of a plant that grows from June to October. That's for the botanical aspect. For fennel to be good, it must be bright white, very shiny. As for its stems, they must be firm, bright green with a nice plume not faded. Now, in the kitchen!
For those in a hurry, the lazy or the raw vegetable eaters, fennel has it all:it is delicious raw. Remove the first tough shell, then slice it finely, or even grate it, to reduce its stringy side. Its delicious fresh and aniseed flavor is ready to integrate all the recipes of your fancy, alone, just seasoned with a good perfumed oil, or accompanied by ingredients such as smoked fish, fresh cheeses, olives, and even fruits such as apple or melon. How about replacing the white cabbage with shredded fennel in your bagel night's coleslaw? In any case, don't deprive yourself of it:its digestive properties make it a flat stomach's best friend!
Much like endive, fennel reveals its true flavor even more when cooked. Whichever cooking method you choose, you will therefore obtain the desired aniseed result. Steamed or braised in butter, it becomes melt-in-the-mouth and goes wonderfully with meat and fish. Otherwise, dare the fennel gratin, more original and above all lighter than the potato one. Finally, for a simple and light meal, try preparing it barigoule style:gently simmered with carrot, onion, garlic, white wine and tomato, and flavored with Herbes de Provence. Or slip small cubes into your favorite soup recipes, to give them a boost.
