Fennel is an unusual herb (even though it seems like it should be a vegetable) for many people. You are presented with this huge bulb, long stalks, topped with wavy fronds and you think … “Yes, it IS intriguing, but what do I DO with it?”.
Fennel can be eaten raw, grilled, braised, roasted, sauteed and is edible from bulb to fronds, seeds to pollen and everything in between.
While we LOVE fennel all by itself (or drizzled with a teensy bit of olive oil and sprinkled with fennel pollen, sea salt, cracked pepper & shaved parmesan cheese), Fennel pairs extremely well with some other ingredients:
- Cheese (especially Parmesan, Blue Cheese, Gorgonzola, Gruyere … ok just about ALL of them)
- Cream – Creme Fraiche
- Fish (One of my TOP PAIRINGS!)
- Rice – or Quinoa – or Risotto
Take your fennel experience to the next level with some of these fabulous fennel recipes and celebrate Fennel Friday!