The Kent Website since 1999
The vegetable fennel is a relation to carrots, dill, and coriander yet it tastes a little like liquorice. Fennel has a wide rand of culinary uses it can be eaten raw, boiled, braised and much more. It is used it traditional forms of healing both in Europe and further afield, and even in the preparation of alcohol. By rights the form of fennel that we eat as a vegetable is known as Florence Fennel however fennel seeds, leaves and flowers are also edible.
In some parts of the world the edible bulb is known simply as fennel but is more properly called finocchio (its Italian name) but you may find it called anise in some parts, although anise is something quite different.
If you roast it with a little oil there will be a delicious caramelisation but the fullest flavour comes from slow cooking in a covered heavy based saucepan. By reputation fennel is excellent at lowering cholesterol and improving eyesight. We haven't seen much evidence to support this so we'd welcome some feedback on this subject if you can point us in the direction of more details. If you enjoy this dish you may also like a range of other healthy low fat recipes.
Preparation Time: 10 Minutes
Fennel Cooking Time: 30 Minutes
Use as a main course for a vegetarian meal or as a side dish to roast chicken or fish. Use 1 bulb per person as a main course half as a side dish.
Fennel Receipt Ingredients: Serves 2 to 4 people
4 medium sized fennel bulbs (or two large)
large knob of butter
250ml of vegetable stock
salt and pepper to taste
Fennel is delicious when cooked properly, we hope this recipe gives you a sense of what it is like and how to prepare it. If you think there is something missing from our instructions please let us know. We would also like to hear from you if you have alternative fennel recipes or would like us to link to some relevant resources. Yourcounty doesn't have responsibility for external websites, check out our disclaimer.
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This recipe has been checked and it comes from our own recipe book, if you feel there is an error or omission let us know and we'll look into it.This is a page under constant development. We take care over our content but we're happy to correct any factual errors, please see our disclaimer.
Your Comments Do Matter
"Nice to see someone extolling the virtues of this wonderful vegetable. Your audience must be careful not to confuse normal Fennel with Florence Fennel. As for other recipes there are many good web based resources, try searching for Fennel Risotto, Fennel Gratin, Roast Belly Pork with Fennel. From my own cookbook I can offer pilchard and fennel fishcakes, this is completely original, I have never seen this in any cookbook or restaurant menu. The ingredients are simple; a large tin of pilchards in tomato sauce, one medium sized bulb of fennel, breadcrumbs and herbs and spices of choice. Slice and braise the fennel then add to the pilchards with herbs and spices of choice and make up and cook as you would any other fishcakes, serve with mash. Jaqui from Coryton"