Foeniculum vulgaris So the good news: fennel is closely related to carrots, celery, parsley, and dill, members of the Umbel family. The bad news: It doesn’t really taste much like them. Fennel is a beast of its own stripe, with a rich history of people trying to figure out what to do with it. In … Continue reading Getting the flavor of Fennel!
Carrot Fennel Orange Soup
Source: From Asparagus to Zucchini 3rd ed. 2 TB butter 1 medium fennel bulb, thinly sliced 4 c. sliced carrots, approx. 1 ½ lb. 1 garlic clove, sliced thinly 4 c. water or vegetable broth ½ tsp salt 1/3 c. orange juice ¼ c. sour cream Heat butter in a large saucepan over medium heat. … Continue reading Carrot Fennel Orange Soup
Fennel Orange Muffins
Source: From Asparagus to Zucchini 3rd ed. 1 medium seedless orange, peeled 2 eggs ½ c. vegetable oil ¾ c. brown sugar 1 tsp vanilla 2 c. grated fennel bulbs 2 ¼ c. flour 1 ½ tsp baking powder ½ tsp salt Preheat oven to 350°. Oil muffin cups. Puree orange in blender, then combine … Continue reading Fennel Orange Muffins
A funnel for fennel into your mouth
Source: Easy Vegetarian 8 oz potatoes 1 fennel bulb 8 oz mozzarella cheese ½ c. olive oil ¼ c. balsamic vinegar sea salt and pepper Cook the potatoes in a large saucepan of boiling water until just tender, about 15-20 minutes. Drain and let cool. When the potatoes are cold, cut them in half and … Continue reading A funnel for fennel into your mouth
