Cook Fennel

Fennel is a vegetable predominantly known for its seeds, but other parts of fennel can be used to create very flavorful and aromatic dishes. After washing and cutting fennel, you can roast or saute it for a dish. You can use it as a side dish for meals or eat it on its own as a snack. You usually cook fennel bulbs, while the stems can be used raw as a garnish for dishes like salads.

Steps

Preparing Fennel to Cook

  1. Wash the fennel. Wash your fennel under running tap water prior to cooking it. Move the fennel as necessary to rinse all parts of it. You should not use soap or detergent, as such products can cause indigestion if not completely washed off.[1]
  2. Cut your fennel. After washing your fennel, use a sharp knife and cutting board to slice the fennel. To start, trim off the stems. You will not be using them for the cooking process, but you can set them aside to eat raw later. Cut the bulb in half. Then, cut the halves into quarters. Peel off any outer layers of the bulb that have wilted. Peel off any outer layers of the bulb that have wilted.[2]
  3. Store fennel properly between uses. If you're not going to use the fennel right away, loosely wrap it in plastic. Then, store the fennel in the crisper drawer in your refrigerator. You should use the fennel within a week.[2]

Sauteing Fennel

  1. Heat olive oil over medium-high heat. Before sautéing your fennel, add about an eighth or a quarter cup of olive oil to a skillet. For one bulb use an eighth of a cup. For two bulbs, use a quarter cup. Place your skillet over medium heat.[3]
    • Oil is ready to use when it looks smooth and flows easily like water. The surface should also glisten slightly.[4]
    • If you're still not sure, you can add a small piece of fennel to the oil. If it sizzles right away, the oil is already heated and you can add the remaining fennel.
  2. Add the fennel to the oil. Add the fennel to the oil once it's heated. Spread the fennel out so none of the pieces are touching or overlapping. [3]
  3. Cook the fennel for 10 to 12 minutes. Stir the fennel on occasion and flip the pieces. You should cook the fennel until it is golden brown. This should take about 10 to 12 minutes.[3]
  4. Season with lemon and salt. Turn off the heat once the fennel is cooked. Remove the fennel from the heat and drain any excess oil. Salt the fennel to taste. You can also add a splash of lemon juice to add extra flavor.[3]

Roasting Fennel

  1. Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius). Before cooking your fennel, preheat your oven. Make sure you know how to tell when your oven is completely preheated. Some ovens have a thermometer inside while others may make a noise.[5]
  2. Add the fennel to a baking sheet. Make sure to spread the fennel out evenly. You do not want any of the pieces of fennel touching or overlapping.[5]
  3. Season the fennel. Drizzle about an eighth to a quarter cup of olive oil to the fennel. You should also add salt and pepper to taste. Toss the fennel pieces with your hands.[5]
    • Use a quarter cup olive oil if you're cooking more than one bulb. For a single bulb, an eighth cup of olive oil should be sufficient.
  4. Cook the fennel. Cook the fennel for 30 minutes. Then, flip over the pieces of fennel. Cook them for an additional 30 minutes. When the olive oil is completely cooked, the edges should be crisp and brown.[5]
  5. Add parmesan (optional). You can sprinkle some parmesan over the fennel for seasoning. Use parmesan flakes, adding as much as you desire.[5]
    • Serve the fennel immediately after cooking it. You can keep leftovers in a covered container in the fridge.

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Sources and Citations

  1. ↑ http://www.fda.gov/AboutFDA/Transparency/Basics/ucm194327.htm
  2. ↑ 2.0 2.1 http://www.thekitchn.com/how-to-cut-fennel-cooking-lessons-from-the-kitchn-202598#_
  3. ↑ 3.0 3.1 3.2 3.3 https://putneyfarm.com/2012/04/05/caramelized-fennel-the-best-fennel-youll-ever-eat/
  4. ↑ http://www.thekitchn.com/quick-tip-how-to-tell-when-oil-53815
  5. ↑ 5.0 5.1 5.2 5.3 5.4 http://www.foodnetwork.com/recipes/ina-garten/roasted-fennel-with-parmesan-recipe

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