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.

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

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 ...

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

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.

Variously sliced, diced, chopped, and sautéed, the fat fennel stem (which tastes attractively of licorice) is yummy in a wide range of recipes, from salad to ceviche.

1½ cups fennel cubes. 1½ cups diced onion. 2 teaspoons minced garlic. 1 tablespoon fennel seeds. 1½ cups canned, reduced-sodium diced tomatoes. ¼ pound whole-wheat spaghetti ...

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.