FennelHerb, spice and vegetable, your really do get your monies worth with fennel! The herb grows wild along the roadsides in the Mediterranean and is considered a troublesome weed in parts of America. The seeds are found in many cuisines across the World; the seeds go very well with aubergine for an Indian side dish and can be found flavouring rich Italian salami. I am focussing on Florence fennel the cultivated bulb as I think it is a rather neglected vegetable. The young, delicate bulbs with their soft fronds are so pretty and the smell is heavenly.
Florence fennel is high in fibre and Vitamin C as well as Niacin and Calcium, it isn’t quite a ‘Super Food’ but it is very good for you.
I am a great fan of braising vegetables when entertaining as it is a very forgiving method of cooking, it means you can get your preparation done in advance and then pop the dish in the oven and enjoy time with your guests.
Fennel
Braised Fennel in Vermouth (Serves 4)
- 3 Bulbs of Fennel
- 40g Butter
- 200ml Vermouth, gently warmed in a saucepan. (A mix of Pernod and stock is good for an extra aniseed kick!)
- 1 crushed garlic clove
Quarter the bulbs retaining the green fronds for garnishing at the end.
Place in an oven proof dish that they will sit snugly in, sprinkle over the crushed garlic. Dot the butter over the fennel and pour over the vermouth and season with salt and pepper. Cover with foil and bake in the oven at 160C for 35 minutes. Remove the foil, baste the fennel with the juices and continue cooking for 15 minutes until tender and a little colour has appeared. Sprinkle over the reserved fronds and serve with fish, chicken or pork.
Tip
An infusion made from a teaspoon of crushed fennel seeds in a cup of boiling water is a good remedy if you are feeling bloated.
Quick ways with Fennel
For a quick, crunchy salad garnish finely slice a fennel bulb and a preserved lemon toss together with your best extra virgin olive oil and a squeeze of lemon juice.
Mix together finely sliced white cabbage, fennel and orange segments for a vibrant and fresh coleslaw.