Ready to fall in love with fennel all over again? Whether you’re craving crisp, refreshing dishes for summer or cozy, aromatic meals in winter, our roundup of 21 Delicious Fennel Recipes for Every Season has something to tantalize your taste buds. From quick weeknight dinners to slow-cooked comfort food, discover how versatile and delightful fennel can be in your kitchen. Let’s dive into these flavorful ideas!
Roasted Fennel with Parmesan
You’ll find that Roasted Fennel with Parmesan is a dish that brings out the natural sweetness of fennel, complemented by the savory depth of Parmesan. This recipe is perfect for beginners, offering a straightforward path to a delicious side dish.
Ingredients
- For the fennel:
- 2 large fennel bulbs, trimmed and cut into 1-inch wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- In a large bowl, toss the fennel wedges with olive oil, salt, and black pepper until evenly coated. This step ensures every piece is flavorful.
- Spread the fennel in a single layer on a baking sheet. Roasting in a single layer allows for even cooking and browning.
- Roast in the preheated oven for 25 minutes, then flip the fennel wedges. Flipping halfway through ensures they caramelize evenly on both sides.
- Sprinkle the grated Parmesan cheese over the fennel. The cheese will melt and create a delicious crust.
- Return to the oven and roast for an additional 5 minutes, or until the cheese is melted and slightly golden.
Serve this dish warm to enjoy the contrast between the tender, caramelized fennel and the crispy, cheesy topping. It pairs wonderfully with grilled meats or as part of a vegetable platter.
Fennel and Orange Salad
Venturing into the world of salads can be a refreshing journey, especially when you combine the crispness of fennel with the sweet tang of oranges. This Fennel and Orange Salad is a delightful way to introduce beginners to balancing flavors and textures in a dish.
Ingredients
- For the salad:
- 1 large fennel bulb, thinly sliced
- 2 large oranges, peeled and segmented
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Begin by preparing the fennel. Trim the base and remove any tough outer layers. Slice the fennel bulb thinly using a sharp knife or a mandoline for uniform pieces.
- Peel the oranges, ensuring to remove all the pith. Segment the oranges by cutting between the membranes, catching any juices for the dressing.
- Thinly slice the red onion. Soak the slices in cold water for 10 minutes to mellow their sharpness, then drain well.
- In a small bowl, whisk together the olive oil, lemon juice, honey, and any reserved orange juice. Season with salt and pepper to taste.
- Combine the sliced fennel, orange segments, and drained red onion in a large salad bowl.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Bright and vibrant, this salad offers a crisp texture with a sweet and slightly peppery flavor profile. Serve it alongside grilled fish or chicken for a light, refreshing meal, or top with toasted nuts for added crunch.
Creamy Fennel Soup
Perfect for a cozy evening, this Creamy Fennel Soup combines the subtle licorice flavor of fennel with rich creaminess for a comforting bowl. Let’s walk through how to make it, ensuring every step is clear and manageable, even for beginners.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 large fennel bulb, chopped (about 2 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- For the liquid:
- 4 cups vegetable broth
- 1 cup heavy cream
- For finishing:
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 chopped fennel bulb and 1 chopped onion to the pot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
- Stir in 2 minced garlic cloves and cook for another 1-2 minutes, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
- Pour in 4 cups vegetable broth. Bring the mixture to a boil, then reduce heat to simmer for 20 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, strain the soup through a fine-mesh sieve.
- Stir in 1 cup heavy cream and heat through, about 5 minutes. Do not boil to prevent the cream from separating.
- Season with salt and freshly ground black pepper to taste. Tip: Start with a small amount of salt, as the broth may already be salty.
Kick back and enjoy the velvety texture and harmonious blend of flavors in this Creamy Fennel Soup. Serve it with a drizzle of olive oil and a sprinkle of fennel fronds for an elegant touch.
Grilled Fennel with Balsamic Glaze
Let’s dive into making a simple yet elegant side dish that brings out the natural sweetness of fennel with a tangy balsamic glaze. Perfect for summer grilling, this recipe is straightforward and delivers a burst of flavor.
Ingredients
- For the fennel:
- 2 large fennel bulbs, trimmed and sliced into 1/2-inch thick wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat your grill to medium-high heat, about 400°F.
- In a large bowl, toss the fennel wedges with olive oil, salt, and pepper until evenly coated.
- Place the fennel wedges on the grill. Cook for 4-5 minutes per side, or until grill marks appear and the fennel is tender.
- While the fennel is grilling, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the mixture has thickened to a syrup consistency.
- Remove the fennel from the grill and arrange on a serving platter. Drizzle the balsamic glaze over the grilled fennel.
Unbelievably tender with a slight crunch, the grilled fennel pairs beautifully with the sweet and tangy balsamic glaze. Serve it alongside grilled meats or as part of a vegetable platter for a refreshing contrast.
Fennel and Sausage Pasta
Just when you think pasta couldn’t get any more comforting, this Fennel and Sausage Pasta comes along to prove you wrong. It’s a hearty dish that combines the sweetness of fennel with the savory depth of sausage, all tossed in a light sauce that clings perfectly to every noodle.
Ingredients
- For the pasta:
- 12 oz dried pasta
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 large fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir the pasta occasionally to prevent sticking.
- While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure the sausage browns nicely.
- Add the sliced fennel and minced garlic to the skillet. Cook, stirring occasionally, until the fennel is soft and translucent, about 5 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes until slightly thickened. Tip: Adjust the heat to maintain a gentle simmer to prevent the sauce from breaking.
- Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve immediately.
Outstanding in its simplicity, this dish offers a delightful contrast between the creamy sauce and the slight crunch of the fennel. For an extra touch of elegance, garnish with fennel fronds or a sprinkle of red pepper flakes before serving.
Braised Fennel with Garlic and Herbs
Braised fennel with garlic and herbs is a simple yet elegant dish that transforms the humble fennel bulb into a tender, aromatic side. By slowly cooking the fennel in a flavorful broth, it becomes melt-in-your-mouth tender, with the garlic and herbs infusing every bite.
Ingredients
- For the braise:
- 2 large fennel bulbs, trimmed and quartered
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the quartered fennel bulbs to the skillet, cut side down, and sear until golden brown, about 3-4 minutes per side.
- Sprinkle minced garlic around the fennel and cook until fragrant, about 30 seconds, being careful not to burn.
- Pour in the vegetable broth, then season with salt, black pepper, thyme, and parsley. Stir gently to combine.
- Reduce heat to low, cover the skillet, and let the fennel braise for 20 minutes, or until fork-tender.
- Remove the lid and increase the heat to medium-high. Cook for an additional 5 minutes to reduce the broth slightly.
- Transfer the braised fennel to a serving dish, spooning any remaining broth over the top.
Here, the braised fennel should be tender with a slight bite, its natural sweetness enhanced by the garlic and herbs. Serve it alongside grilled fish or chicken for a light, flavorful meal, or atop a bed of creamy polenta for a comforting vegetarian option.
Fennel and Apple Slaw
After a long day, nothing beats the crisp, refreshing bite of a well-made slaw. This Fennel and Apple Slaw combines the subtle licorice flavor of fennel with the sweet tartness of apples for a dish that’s as delightful to eat as it is easy to make.
Ingredients
- For the slaw:
- 1 medium fennel bulb, thinly sliced
- 2 medium apples, julienned
- 1/2 cup red cabbage, thinly sliced
- For the dressing:
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the sliced fennel, julienned apples, and sliced red cabbage.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- Pour the dressing over the slaw ingredients and toss gently to coat everything evenly. Tip: For the best flavor, let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Before serving, give the slaw a quick toss to redistribute the dressing. Tip: If the slaw seems dry, add a teaspoon of water or more apple cider vinegar to loosen the dressing.
- Serve chilled. Tip: For an extra crunch, sprinkle some toasted walnuts or almonds on top just before serving.
Fresh and vibrant, this slaw offers a perfect balance of sweetness and tang with a satisfying crunch. It’s an excellent side for grilled meats or can be piled high on a sandwich for an extra layer of texture and flavor.
Fennel Seed Bread
Ready to elevate your baking game with a loaf that’s both aromatic and satisfying? Fennel seed bread combines the earthy tones of fennel with the comforting warmth of freshly baked bread, perfect for any meal or snack.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the fennel seed mixture:
- 2 tbsp fennel seeds
- 1 tbsp olive oil
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- Add the warm water and 2 tbsp olive oil to the dry ingredients. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, toast the fennel seeds in a dry pan over medium heat for 2 minutes, until fragrant. Stir in 1 tbsp olive oil and set aside.
- Punch down the risen dough and knead in the fennel seed mixture until evenly distributed.
- Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with melted butter right after baking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This fennel seed bread boasts a tender crumb with a crunchy crust, infused with the licorice-like flavor of fennel. Try slicing it thick for toast or serving alongside a hearty soup for a comforting meal.
Fennel and Potato Gratin
When the weather turns chilly, there’s nothing quite like a warm, comforting dish to bring a little coziness to your table. This Fennel and Potato Gratin is a creamy, savory bake that layers thin slices of potato and fennel with a rich, cheesy sauce, perfect for a family dinner or a special occasion.
Ingredients
- For the vegetables:
- 2 large fennel bulbs, thinly sliced
- 3 large potatoes, thinly sliced
- For the sauce:
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Layer the sliced fennel and potatoes evenly in the prepared baking dish, alternating between the two.
- In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Tip: Stir occasionally to prevent the cream from sticking to the bottom of the pan.
- Remove the saucepan from heat and stir in the Gruyère cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
- Pour the sauce evenly over the layered fennel and potatoes in the baking dish.
- Sprinkle the grated Parmesan cheese on top for a golden, crispy finish. Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork. Tip: Let the gratin rest for 10 minutes before serving to allow the sauce to thicken.
Now, this Fennel and Potato Gratin emerges from the oven with a beautifully golden crust, hiding layers of tender, creamy vegetables beneath. Serve it alongside a crisp green salad or as a hearty side to roasted meats for a meal that’s sure to impress.
Fennel Infused Olive Oil
Kickstart your culinary journey with this simple yet elegant Fennel Infused Olive Oil, a versatile condiment that elevates any dish with its aromatic flair. Perfect for beginners, this recipe demystifies the infusion process, ensuring you achieve a beautifully balanced flavor every time.
Ingredients
- For the infusion:
- 1 cup extra virgin olive oil
- 1 tbsp fennel seeds
Instructions
- Heat a small, dry skillet over medium heat (350°F) for 1 minute to prepare for toasting the fennel seeds.
- Add 1 tbsp fennel seeds to the skillet. Toast for 2-3 minutes, stirring constantly, until the seeds are fragrant and lightly golden. Tip: Toasting unlocks the seeds’ essential oils, deepening the infusion’s flavor.
- Remove the skillet from heat and let the fennel seeds cool for 5 minutes to prevent overheating the oil.
- Pour 1 cup extra virgin olive oil into a clean, dry glass jar with a tight-fitting lid.
- Add the toasted fennel seeds to the jar of olive oil. Tip: Using a glass jar allows you to monitor the infusion’s progress and ensures no unwanted flavors are absorbed.
- Seal the jar tightly and store it in a cool, dark place for 7 days, shaking gently once a day to encourage infusion. Tip: Patience is key; the longer it infuses, the more pronounced the fennel flavor becomes.
- After 7 days, strain the oil through a fine-mesh sieve into a clean bottle, discarding the fennel seeds.
Silky and subtly sweet, this Fennel Infused Olive Oil drizzles beautifully over roasted vegetables or grilled fish, adding a whisper of anise-like complexity. Try it as a finishing touch on a fresh Caprese salad for an unexpected twist.
Fennel and Tomato Sauce
Yield to the vibrant flavors of summer with this Fennel and Tomato Sauce, a simple yet sophisticated dish that brings a fresh twist to your pasta nights. You’ll love how the anise-like sweetness of fennel balances the acidity of tomatoes, creating a harmonious blend that’s both comforting and elegant.
Ingredients
- For the sauce:
- 2 tbsp olive oil
- 1 medium fennel bulb, thinly sliced (about 2 cups)
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add 1 medium thinly sliced fennel bulb to the skillet. Cook, stirring occasionally, until the fennel is soft and slightly caramelized, about 10 minutes.
- Stir in 3 cloves minced garlic and cook for 1 minute, until fragrant.
- Pour in 1 can (28 oz) crushed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine.
- Reduce the heat to low and simmer the sauce uncovered for 20 minutes, stirring occasionally, until thickened.
- Tip: For a smoother sauce, use an immersion blender to puree the sauce to your desired consistency.
- Tip: If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- Tip: Taste and adjust the seasoning with more salt or pepper if needed before serving.
Rich in flavor with a velvety texture, this Fennel and Tomato Sauce clings beautifully to pasta, offering a delightful contrast between the sweet fennel and tangy tomatoes. Try it over spaghetti with a sprinkle of Parmesan, or use it as a base for a hearty vegetable lasagna.
Fennel and Cucumber Salad
Just when you thought salads couldn’t get any more refreshing, this Fennel and Cucumber Salad comes along to prove you wrong. Perfect for those warm summer days or when you’re craving something light yet flavorful, this dish is a breeze to make and a joy to eat.
Ingredients
- For the salad:
- 1 medium fennel bulb, thinly sliced
- 1 large cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the sliced fennel, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Serve the salad chilled. Tip: If preparing ahead, add the dressing just before serving to keep the vegetables crisp.
- For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving. Tip: This salad pairs wonderfully with grilled fish or chicken for a complete meal.
The crisp texture of the fennel and cucumber, combined with the tangy sweetness of the dressing, makes this salad a standout. Try serving it in a hollowed-out fennel bulb for an eye-catching presentation that’s sure to impress.
Fennel and Lemon Risotto
Unlock the vibrant flavors of spring with this Fennel and Lemon Risotto, a dish that marries the subtle anise flavor of fennel with the bright zest of lemon for a refreshing twist on the classic Italian comfort food. Perfect for beginners, this recipe guides you through each step to ensure a creamy, perfectly cooked risotto every time.
Ingredients
- For the risotto:
- 1 tbsp olive oil
- 1 small fennel bulb, finely chopped (about 1 cup)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable stock, kept warm
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt to taste
Instructions
- Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
- Add the chopped fennel and onion, cooking until soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
- Stir in the Arborio rice, coating it well with the oil and vegetables, and toast for 1-2 minutes until the edges of the rice become slightly translucent.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the risotto has a creamy consistency, remove from heat. Stir in the lemon zest, lemon juice, Parmesan cheese, and butter until fully incorporated. Season with salt to taste.
- Let the risotto rest for 2 minutes before serving to allow the flavors to meld together.
Light and creamy with a delightful crunch from the fennel, this risotto is a celebration of textures and flavors. Serve it as a main dish with a side of roasted vegetables or as a sophisticated starter to a larger meal.
Fennel and Goat Cheese Tart
Very few dishes strike the perfect balance between elegance and simplicity quite like this fennel and goat cheese tart. It’s a delightful way to bring a touch of sophistication to your table, whether you’re hosting a dinner party or simply treating yourself to a gourmet meal at home.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- For the filling:
- 2 medium fennel bulbs, thinly sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 4 oz goat cheese, crumbled
- 2 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Tip: This step, known as blind baking, ensures a crisp crust.
- While the crust bakes, heat olive oil in a skillet over medium heat. Add the sliced fennel and salt, cooking until the fennel is soft and slightly caramelized, about 10 minutes.
- Spread the cooked fennel over the pre-baked crust. Sprinkle crumbled goat cheese evenly on top.
- In a small bowl, whisk together the eggs and heavy cream. Pour this mixture over the fennel and goat cheese.
- Bake the tart for 25-30 minutes, or until the filling is set and the edges are golden brown. Tip: Let the tart cool for 5 minutes before slicing to ensure clean cuts.
Just out of the oven, this tart boasts a flaky crust with a creamy, savory filling that’s punctuated by the sweet anise flavor of fennel. Serve it warm with a side of arugula salad for a light lunch or as an appetizer at your next gathering.
Fennel and Chicken Stir Fry
Discover how to bring a burst of flavor to your weeknight dinners with this simple yet sophisticated Fennel and Chicken Stir Fry. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome every time.
Ingredients
- For the marinade:
- 1 lb chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- For the stir fry:
- 1 large fennel bulb, thinly sliced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 1/2 cup chicken broth
Instructions
- In a bowl, combine the chicken slices with soy sauce, olive oil, and garlic powder. Let it marinate for at least 15 minutes to enhance the flavor.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until the chicken is no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tbsp of olive oil. Add the sliced fennel and red bell pepper, stirring frequently for about 4 minutes until they start to soften.
- Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom for extra flavor.
- Return the cooked chicken to the skillet, mixing well with the vegetables. Cook for an additional 2-3 minutes to ensure everything is heated through and the flavors are well combined.
This Fennel and Chicken Stir Fry offers a delightful crunch from the fennel and a sweet contrast from the bell peppers, making it a perfect dish to serve over a bed of steamed rice or quinoa for a complete meal.
Fennel and Beetroot Salad
Ready to dive into a vibrant and nutritious dish that’s as pleasing to the eye as it is to the palate? This fennel and beetroot salad combines crisp textures and earthy flavors, perfect for a refreshing side or a light main.
Ingredients
- For the salad:
- 2 medium beetroots, peeled and thinly sliced
- 1 large fennel bulb, thinly sliced
- 1/2 cup walnuts, roughly chopped
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Arrange the beetroot slices on a baking tray in a single layer. Roast for 25 minutes, or until tender. Tip: Covering the tray with foil can speed up the cooking process.
- While the beetroots are roasting, toast the walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant. Tip: Keep a close eye on them to prevent burning.
- In a large bowl, combine the roasted beetroots, sliced fennel, toasted walnuts, and chopped parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Tip: Adjust the honey according to your preference for sweetness.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
So, this salad offers a delightful crunch from the fennel and walnuts, balanced by the sweetness of the beetroots and the tanginess of the dressing. Serve it on a bed of arugula for an extra peppery kick or alongside grilled chicken for a more substantial meal.
Fennel and Pear Smoothie
Oftentimes, the simplest ingredients can come together to create something unexpectedly delightful. This Fennel and Pear Smoothie is a testament to that, blending the subtle licorice notes of fennel with the sweet, juicy freshness of pears for a drink that’s both refreshing and invigorating.
Ingredients
- For the smoothie:
- 1 cup chopped fennel bulb
- 1 ripe pear, cored and chopped
- 1/2 cup almond milk
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Ice cubes (optional)
Instructions
- Wash the fennel bulb and pear thoroughly under cold running water.
- Chop the fennel bulb into small pieces to ensure it blends smoothly.
- Core the pear and chop it into chunks, similar in size to the fennel for even blending.
- Add the chopped fennel, pear, almond milk, honey, and vanilla extract to a blender.
- Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
- For a colder smoothie, add a handful of ice cubes and blend for an additional 15 seconds. Tip: Freezing the pear beforehand can also add a chill without diluting the flavor.
- Pour the smoothie into a glass and serve immediately. Tip: Garnish with a thin slice of pear or a fennel frond for an elegant touch.
Expect a smoothie that’s creamy with a perfect balance of sweetness and a hint of spice from the fennel. Serve it in a chilled glass for an extra refreshing experience, or pair it with a light breakfast for a nutritious start to your day.
Fennel and Salmon en Papillote
Sometimes, the simplest methods yield the most flavorful results, and cooking en papillote is a perfect example. This technique, which involves sealing ingredients in a parchment paper pouch, steams the salmon and fennel in their own juices, creating a dish that’s both tender and aromatic.
Ingredients
- For the pouch: 2 sheets of parchment paper (12×16 inches each)
- For the salmon and fennel: 2 salmon fillets (6 ounces each), 1 medium fennel bulb (thinly sliced), 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
- For garnish: 1 lemon (thinly sliced), 2 tablespoons fresh dill (chopped)
Instructions
- Preheat your oven to 400°F (204°C).
- Fold each parchment paper sheet in half, then unfold to create a crease.
- Divide the sliced fennel evenly between the two parchment sheets, placing it on one side of the crease.
- Drizzle 1 tablespoon of olive oil over the fennel on each sheet, then season with half of the salt and pepper.
- Place a salmon fillet on top of the fennel on each sheet, then season the salmon with the remaining salt and pepper.
- Top each salmon fillet with lemon slices and sprinkle with fresh dill.
- Fold the parchment paper over the ingredients, then crimp the edges tightly to seal the pouch, ensuring no steam can escape.
- Place the pouches on a baking sheet and bake in the preheated oven for 15 minutes, or until the salmon is opaque and flakes easily with a fork.
- Carefully open the pouches to avoid steam burns, and serve immediately.
Here’s how the dish turns out: the salmon is incredibly moist, infused with the anise-like flavor of fennel and the brightness of lemon. For a visually stunning presentation, serve the pouches unopened at the table, allowing each guest to discover the aromatic steam that escapes when they cut into their pouch.
Fennel and Lentil Soup
Unlock the comforting flavors of autumn with this hearty Fennel and Lentil Soup, a dish that marries the earthy tones of lentils with the subtle sweetness of fennel for a bowl full of warmth and nutrition.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 large fennel bulb, chopped (about 2 cups)
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the lentils:
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp salt
- For finishing:
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 large chopped fennel bulb and 1 diced medium onion to the pot. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 5 minutes.
- Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant.
- Add 1 cup rinsed dried green lentils, 4 cups vegetable broth, 1 tsp ground cumin, and 1/2 tsp salt to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
- Remove the pot from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Best enjoyed hot, this soup offers a velvety texture with a bright finish from the lemon. Serve with a slice of crusty bread for dipping to make it a complete meal.
Fennel and Walnut Pesto
Making a vibrant Fennel and Walnut Pesto is simpler than you might think, and it’s a fantastic way to add a fresh, nutty flavor to your dishes. This guide will walk you through each step, ensuring you end up with a perfectly blended pesto every time.
Ingredients
- For the pesto:
- 1 cup fresh fennel fronds, tightly packed
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring occasionally, until they’re fragrant and lightly browned. Let them cool slightly.
- Combine the toasted walnuts, fennel fronds, Parmesan cheese, and garlic cloves in a food processor. Pulse until the ingredients are roughly chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
- Add the salt and black pepper, then pulse a few more times to incorporate. Taste and adjust seasoning if necessary.
- Transfer the pesto to a jar or container, and store it in the refrigerator if not using immediately. It can be kept for up to a week.
Offering a delightful crunch from the walnuts and a fresh, slightly sweet flavor from the fennel, this pesto is versatile. Try it tossed with pasta, spread on sandwiches, or as a unique base for pizza.
Fennel and Chocolate Cake
Mastering the art of baking can seem daunting, but this Fennel and Chocolate Cake recipe breaks it down into simple, manageable steps. Combining the subtle licorice flavor of fennel with rich chocolate creates a dessert that’s both unique and comforting.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp fennel seeds, lightly crushed
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp fennel seeds, finely ground
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the crushed fennel seeds.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the glaze by whisking together the powdered sugar, milk, and ground fennel seeds until smooth.
- Drizzle the glaze over the cooled cake before serving.
Great for any occasion, this cake boasts a moist crumb and a complex flavor profile that surprises and delights. Serve it with a dollop of whipped cream or a sprinkle of fennel pollen for an extra touch of elegance.
Conclusion
Unlock the versatility of fennel with our roundup of 21 delicious recipes perfect for any season! Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next meal. We’d love to hear which dishes become your favorites—drop us a comment below. Loved what you saw? Share the culinary inspiration by pinning this article on Pinterest. Happy cooking!