10 creative tips to use fennel

Today we are going to talk about a very special vegetable of white bulb and green stems that smells like anise. We are referring to fennel. This curious -looking vegetable and unmistakable aroma is a jewel in the kitchen that usually goes unnoticed.

Fennel is much more than a pretty face. It is versatile, delicious and perfect to add variety to your dishes. From crispy salads Even stews, fennel has a place in many preparations, and its use is easier than it seems.

In this complete guide, we are going to break Everything you need to know about fennel. We tell you What parts are usedhow to cook it, what are the famous Fennel properties And, of course, some fennel recipes To be encouraged to incorporate it into your kitchen.

About the fennel

He fennel (Foeniculum vulgare, for the friends of botany) is a Mediterranean herbaceous plant that has earned a place in kitchens around the world. What makes it so special is your Anisado flavorwhich can be subtle or intense depending on how it prepares.

One of the great characteristics of this Vegetable is that it is an “all terrain”: almost everything is used. Its main parts are:

• The bulb: It is the most fleshy and used part. Greenish white, it has a crunchy texture similar to that of the celery when it is raw and becomes tender and sweet when cooking it.
• The stems: Similar to those of the celery, they are more fibrous but full of flavor. They are perfect to add to broths or stews.
• The leaves: Featheous and delicate, they resemble dill. They are used as aromatic grass to give a fresh touch to salads, Fish o sauces.
• The seeds: Small and very aromatic, dry and can be used as a spice and to prepare Infusions traditional

Fennel what is the use of: traditional and modern uses

Fennel not only has a distinctive taste, it has also been used for centuries in many kitchens for its versatility. One of the best known ways to use it It is infusion, made with its seeds. This homemade preparation is consumed many times after meals or in times of relaxation.

In addition, its fiber content makes it a great ally to Give texture to baked soups and dishes. It is reputed to be light and pair very well with other fresh ingredients.

If you like vegetables in all its forms, we also recommend exploring this baked vegetable recipe.

How to prepare the fennel infusion and what is it for

The Fennel infusion It is one of the most traditional ways to prepare it outside the kitchen, and prepares with the seeds.

• The way to prepare it is 1 teaspoon of fennel seeds in boiling waterlet stand for a few minutes and can be accompanied with lemon, honey or some other sweetener.

In different cultures it is served To accompany mealsto help digestion, and even to comfort on a cold day. Of course, the fennel essential oilfor example, it is very concentrated and it is not recommended to take it in large quantities.

Wild and bulb fennel: differences and uses

Not all fennel is the same. Mainly, we can distinguish two types that, although related, have different uses in the kitchen.

• Florence or bulb fennel: This is the one we normally found in the greengroces. Is characterized by its Big and rounded bulb. It is less fibrous and sweeter, ideal to consume both raw in salads and cooked in a wide variety of dishes.
• Wild fennel: This grows spontaneously in many areas of the Mediterranean. It does not develop such a pronounced bulb and its stems and leaves are the protagonists. His flavor is more intense and is mainly used as aromatic or spice grass. Its flowers and seeds are highly appreciated.

10 ways of cooking with fennel

To become an expert on the subject, here are some tips that will help you get the most out of the kitchen.

1. How to choose it: Look for Firm, white and spots. The stems must be crispy and the green and fresh leaves.
2. Conservación: Keep it in the vegetable drawer in the fridge, wrapped in kitchen paper. So fresh For a week.
3. Take advantage of everything: Do not throw the stems or the fennel leaves. The stems are great to taste broths and the leaves are used as the dill or parsley.
4. To eat it raw: Cut it into very thin sheets with a mandolin. Its crispy texture is perfect for a fresh salad.
5. If you cook it, it is caramelized: When roasting or skipping it, it loses part of its anisado flavor and becomes Sweet and soft. It is very good in the oven with a little Parmesan cheese.
6. Combine well with citrus fruits: Orange and lemon are your best friends. A Fennel and orange salad It is a classic that never fails.
7. Ideal with fish: Its anisado flavor perfectly complements white fish. Try to put some slices under the fish before baking it.
8. Do not pass with cooking: If you boil it too much, you can look soft and lose your grace. A Short cooking It is enough.
9. The seeds are powerful: Use the seeds in moderation, since its flavor is very concentrated. They are excellent for aromatizing bread or making a soup with a lot of flavor.
10. Perfect Infusion: For a good one infusionslightly crush a teaspoon of fennel seeds before adding hot water. Thus they will better release their oils.

This baked recipe is a perfect way to start in the world of cooked fennel. It is easy, fast and the result is a creamy dish, with a soft and delicious flavor that works great as garrison or as a light main dish.

If you liked this recipe, look more ideas on Instagram

And on YouTube that there are new recipes every week

Baked’s gratin fennel recipe

Yield: 2-3 portions

Preparation time: 45 min

Ingredients

• 2 fennel bulbs
• 200 ml of cream for cooking (milk cream)
• 50g of grated Parmesan cheese
• 1 garlic clove
• Extra virgin olive oil
• Nutmeg (optional)
• Sal
• Pepper

How to make fennel gratin step by step

1. Preparation: Wash the bulbs well. Cut the base and the upper stems (reserve green leaves to decorate). Cut each bulb in half and then in segments of approximately 1 cm thick.
2. Whiten: Boil a pot with plenty of water and salt. When it boils, add the fennel and cook for about 5-7 minutes, until they are slightly tender but still firm. Drain well.
3. Prepare the Source: Rub a source suitable for the oven with the garlic clove left in half, to give it a subtle and delicious aroma. Brush the fountain with a little olive oil.
4. Mount the dish: Place the segments in the fountain, forming a uniform layer. Salpimentar at ease.
5. Add the sauce: Pour the cream on top, making sure it is distributed well. Sprinkle with grated Parmesan cheese and a pinch of nutmeg, if it is going to be used.
6. Gratin: Bring to the preheated oven at 200 ° C with the gratin function (or heat above). Cook for about 15-20 minutes, or until the surface is golden.
7. Serve: Remove from the oven, let a couple of minutes stand and decorate with reserved fennel leafs. Serve hot as an accompaniment of meats or fish.