Cut the thick root end off the fennel bulb, and slice the bulb as thinly as possible; add to the same bowl as the radishes. Chop any fennel fronds, and add them to the bowl as well. Set aside the ...

Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

What other meat dishes do fennel bulbs (as opposed to fennel seeds ... Once it’s become very soft and tender, puree, adding just enough of the cooking liquid to make the puree a little less ...

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...

I found I was developing a taste for the licorice flavor of fennel, having mostly bypassed this interesting herb/vegetable ...

Divide cauliflower puree between 4 plates and place salmon fillets on top. Toss fennel, jerusalem artichoke, parsley, salad leaves and red onion together and place on top of salmon. Spoon currant ...