John Myers
Fennel is a vegetable that, with its subtle, aniseed flavor, goes well with a variety of hearty dishes. You can use fennel raw or cook it in different ways. In any case, you must always wash fennel thoroughly, as the interstices are often very sandy.
After washing, cut away dry and discolored areas and remove the ends of the fennel stalks. Remove the stalk from the outside, cut the fennel in half, and then cut out the stalk from the inside as well. Now you can use the fennel as you wish. Cut it as thinly as possible as it has a very intense aroma.
Fennel recipes are very versatile. Combine the vegetables with oranges in an aromatic salad or cook a fennel soup. Steam or stew fennel as an accompaniment to meat or fish or au gratin as a small snack. Finely chopped fennel is also a tasty addition to vegetable sauces for pasta or various stews. The leafy green of the fennel is also edible. Sprinkle over soups, salads, sauces, dips, or other savory dishes as a flavoring.
