Also called fennel, fennel is a vegetable known primarily for its seeds. However, other parts of it can also be used to prepare flavorful and fragrant dishes. After washing and cutting the fennel, you can roast it or brown it to accompany your favorite recipe. Fennel can be served with meat or on its own as a snack. The bulb can be cooked, while the sticks can be used raw to decorate dishes such as salads.
Method 1 of 3: Preparing Fennel for Cooking
Step 1. Wash the fennel
Wash the fennel well under running water before cooking it. Turn it on all sides to get the dirt out. Do not use water or detergent to wash herbs. Products of this type can cause indigestion if they leave residue.
Step 2. Cut the fennel
After washing the fennel, place it on a cutting board and slice it with a sharp knife. Start by trimming the handles, which are not cooked well. Set them aside to eat them raw later on. Then break the bulbs in half and divide the halves into four parts. Completely remove any parts of the outer shell of the bulbs that are shriveled.
Step 3. Store the fennel well between uses
If you don't plan to use the fennel right away, wrap it lightly in plastic wrap and place it in the vegetable drawer of the fridge. Use it within a week at most.
Method 2 of 3: Browning the Fennel
Step 1. Heat the olive oil over medium high heat
Before browning the fennel, place between 1/8 and 1/4 cup of olive oil in a skillet. For a single bulb, use 1/8 cup. Increase the amount to 1/4 if cooking two bulbs. Place the skillet on a medium-high heat.
- The oil will be on point when it is very smooth and fluid, similar to water, and with a slightly shiny surface.
- If you're not sure where the oil is, put a small piece of fennel in the pan and see if it sizzles immediately. In that case, add the rest of the fennel.
Step 2. Place the fennel in the oil
Once the oil is hot, it's time to add the oil. Spread it well across the pan so the pieces don't clump together.
Step 3. Fry the fennel for ten to 12 minutes
Stir occasionally and turn the pieces. Fry them until they are golden brown, which should take between ten and 12 minutes.
Step 4. Season the fennel with lemon and salt
Put out the heat as soon as the fennel is ready. Then take it out of the pan and drain the oil. Season with salt to taste and add a little lemon juice to make the herbs more flavorful.
Method 3 of 3: Roasting the Fennel
Step 1. Preheat oven to 200 °C
Before cooking the fennel, preheat the oven. It is very important that he is completely warmed up. Some ovens come with a built-in thermometer indicating the temperature, while others make a little noise when they hit the right spot.
Step 2. Place the fennel on a baking sheet
Spread the pieces well over the container so they don't clump together.
Step 3. Season the fennel
Turn 1/8 to 1/4 cup of olive oil over the fennel and add salt and pepper to taste. Mix the seasonings with your hands.
Use 1/4 cup of oil if cooking more than one bulb. To temper a single bulb, 1/8 cup should be enough
Step 4. Bake the fennel
Bake the fennel for 30 minutes and turn the pieces. Then bake them for another 30 minutes. When the olive oil is completely cooked, the tips of the fennel pieces will be crispy and brown.
Step 5. Add parmesan cheese (optional)
Sprinkle some grated Parmesan cheese on the fennel to season it. Use as much as you like.