Directions. 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.

1/2 cup chopped fennel leaves and finely minced stems. Pinch hot red pepper flakes. Advertisement. Article continues below this ad. 1/2 cup water. Salt and freshly ground pepper to taste.

Fennel stems make a good base for barbecuing fish. The seeds have a more intense flavour that complements Italian salami, stuffings, bread, biscuits and such like.

Remove the stems and fronds from the fennel. Cut the remaining fennel bulb into 1/4-1/2-inch slices. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.

Fennel stems/leaves, and bulbs can be preserved for later use. Wash, slice or quarter bulbs and briefly blanche. Cool and then freeze in single layers on baking sheets before placing in freezer ...

Wondering what fennel tastes like? Or how you prepare it? Fennel is often described as having licorice flavor. At many grocery stores, you will find it in the produce section labeled as anise or ...

Fennel nutrition, selection, ... Avoid any with brown spots, cracked bulbs, bruising, dried or porous tips, yellowed leaves, or limp stems. One pound fennel yields about 3/4 pound after trimming.

Heat oil in stock pot; add all vegetables and spices except tomato and fresh herb stems. Add water and tomato; simmer for 30 ...

Fennel is often described as having licorice flavor. At many grocery stores, you will find it in the produce section labeled as anise or sweet anise. When eaten raw, it’s crunchy.

Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water.

My Italian friend, Daniela Musio, loves to cook. So, when she mentioned that her family likes her special easy summer dish, I asked her about it. She said that she ...