With its distinct flavor and crunchy texture, fennel makes an excellent ingredient which can be transformed into delicious ...

courtesy of recipe developer Julie Kinnaird. Fresh tarragon, fennel bulb, and fennel fronds bring the anise flavor, while dried tart cherries and toasty chopped walnuts add zip and crunch.

Season to taste with more salt, lime and/or chile. To serve, ladle dal over rice, if using, and scatter with reserved fennel mixture and more chopped dill.

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.

then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding ...

Using the slicing blade on a hand grater or food processor, slice the radishes very thin, place them in a large bowl, and set them aside. Cut the thick root end off the fennel bulb, and slice the ...

Pickle the fennel, place the wine, vinegar, oil, garlic, bay leaves, salt, peppercorns, seeds and herb sprigs in a saucepan. Bring to the boil, cover and simmer very gently for 45 minutes.

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 ...

Here’s another salad recipe to freshen up your spring menus ... and heat over medium/high heat till simmering. Wash fennel bulb, remove fronds, and set aside. Quarter the fennel bulb.

When roasted to a plush softness, as in this easy recipe from the Meatball Shop’s Daniel Holzman, the aromatic fennel bulb becomes sweeter and milder, the perfect foil for a crunchy condiment of ...

To serve, sprinkle with fennel fronds, if using. Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping ...