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fennel recipes

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Shaved Fennel and Parmesan Salad

3 tsp fresh lemon juice

1/2 tsp salt

1/2 tsp fresh black pepper

1/4 cup olive oil

4 bulb fresh fennel

1 head radicchio

8 oz parmesan cheese

In a salad bowl, combine lemon juice, salt and pepper and whisk in olive oil. Slice the fennel bulb wafer-thin, cutting from base to tip to make fanlike slices. Place into the vinaigrette and toss. Tear radicchio leaves into bite-size pieces and toss with fennel. Divide between four salad plates. Shave parmesan into thin sheets, sprinkle on each plate and serve.

Chicken Soup with Fennel and Spinach

1 Tbsp olive oil

2 fennel bulbs, coarsely chopped (4 cups), fronds and shoots reserved for garnish

1/2 tsp salt

1/4 tsp freshly ground pepper

1 sm shallot, chopped

4 (14-1/2 oz) cans reduced-sodium chicken broth

2 chicken legs (thigh and drumstick), skin removed

10 oz bag of fresh spinach

2 tsp freshly grated lemon zest

Subtly flavored with licorice and fennel, this aromatic soup offers an elegant start to any holiday meal. Reserve the fennel fronds and thinly slice some of the shoots for a festive garnish.

1. In a large pot, heat oil over medium heat until it shimmers. Add fennel; cook 10 minutes, just until it begins to brown, stirring occasionally. Add salt, pepper and shallot; cook 5 minutes, until shallot is softened and fennel is lightly browned, stirring occasionally.

2. Add chicken broth and chicken legs; bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until chicken is cooked through, 20 minutes. Remove from heat, and transfer chicken to a colander. Run chicken under cold water just until cool enough to handle.

3. Remove chicken meat from bones (discard bones), shred meat and add to soup. Stir in spinach and lemon zest. Spoon into serving bowls, and garnish with reserved fennel fronds and shoots, if desired.

Fennel-Orange Salad

"Fennel is one vegetable that you either love or leave alone. But this treatment, which combines the flavors of sweet licorice with bittersweet orange, may convert even those who find the unaccustomed anise-like note jarring in a vegetable," Wemischner writes in his first book, The Vivid Flavors Cookbook (Lowell House, l994).

"When it comes to this pale green bulb, I can never get too much of a good thing," Wemischer continues. "Believing that if one texture is good, two are better, I place crisp, raw matchsticks of the vegetable on a base of twice-cooked, ‘melted’ fennel and drizzle the whole delicate pile with a vinaigrette infused with Seville orange marmalade, fresh juice, and dried tangerine peel."

2 large fennel bulbs, with feathery tops attached (about 2 lbs. total)

The 'Melted' Fennel:

2 c. dry white wine (or 1 cup dry vermouth and 1 c wine)

2 bay leaves

2 large cloves garlic, crushed

Zest of l medium-sized lemon

12 hot dried chile peppers (ancho or serrano will do )

6 whole allspice

1 T. fruity olive oil

The Fennel Matchsticks:

Juice of l lemon, to prevent fennel from darkening

The Vinaigrette:

2 t. Dijon mustard

1 t. white wine vinegar

1/2 c. freshly squeezed orange juice

Juice of medium sized lime (about 2 T. , or more to taste)

3 T. Seville orange marmalade

1/2 c. fruity olive oil

1 T. dried powdered tangerine or orange peel (optional)

Salt and freshly ground black pepper

The Garnish:

Feathery tops of fennel, chopped

1 large orange, peeled and sectioned, membrane and pits removed

1/4 c. oil cured Moroccan-style black olives

1. To make the poaching liquid, bring the wine, bay leaves, garlic, lemon zest, chile peppers, and allspice to a boil. Reduce to a simmer.

2. Remove the stalks and feather tops from the fennel bulbs. Save the feather tops for the garnish. Set aside one fennel bulb. Roughly chop the other one and cook in the poaching liquid at a simmer until tender. Remove from the poaching stock and set aside. (Save the poaching liquid, sieved, for a soup base, if desired).

3. Heat the oil in a small heavy saute pan and add the poached fennel. Cook slowly, stirring occasionally, until the fennel is very soft. Remove from pan. With a heavy knife, reduce to a rough puree. (You may use a food processor or blender here, but do not overprocess.) Set aside.

4. Slice the reserved fennel bulb into thin strips, about 1/2" wide by 2" long. Toss with the lemon juice and cover while you make the vinaigrette.

5. To make the vinaigrette, whisk to combine the mustard, vinegar and orange and lime juices. Add the marmalade and whisk to blend. In a thin stream, whisk in the oil gradually. Add the dried tangerine powder (if using) and salt and pepper to taste. The vinaigrette should have a slightly biting edge. Adjust the lime juice accordingly.

6. Center equal portions of the fennel puree on each of 4 plates. Pile the fennel on top and dress with some of the vinaigrette. Garnish with fennel tops, orange sections, and black olives. Serve the remaining vinaigrette in a sauceboat.

Fennel Salad

Ina Garten, Barefoot in Paris

2 pounds of fennel bulbs

1/4 cup plus 2 Tbs good olive oil

1/4 c freshly squeezed orange juice

3/4 tsp kosher salt

1/4 tsp fresh ground pepper

1/2 cup freshly grated Parmesan cheese

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each bulb in half and remove the cores with a sharp knife. Slice each half crosswise, making half-rounds about 1/4 to 1/8 inch thick

Heat 2 Tbl. of olive oil in a large sauté pan. Add the fennel slices and sauté for 2 to 3 minutes over medium heat, until translucent and slightly cooked but still al dente. Transfer the fennel to a bowl and set aside.

Meanwhile whisk the orange juice, salt, and pepper together in a small bowl. While whisking, slowly add 1/4 cup olive oil and pour over the cooked fennel. Add the Parmesan and 2 tablespoons chopped reserved fennel leaves and season to taste. Serve at room temperature.

Pan-Fried Crisp Fennel (Finocchi Dorati)

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

2 Tbs. plus 1/4 tsp. kosher salt; more as needed

2 large eggs

Freshly ground black pepper

1/2 cup fine, dry homemade breadcrumbs

2 Tbs. freshly grated pecorino or Parmigiano-Reggiano

2 to 2-1/4 cups extra-virgin olive oil for frying; more as needed

Cut the fennel bulb in half lengthwise and then cut each half lengthwise into wedges that are 1/2 inch wide on the outside. You should get 12 to 16 wedges.

Bring about 2-1/2 quarts of water to a boil in a 4-quart saucepan over high heat. Add 2 Tbs. of the salt and the fennel. Boil briskly until the fennel is tender, 5 to 8 minutes. Check for doneness by removing a wedge to taste it. Drain well and set aside to cool.

In a shallow bowl, beat the eggs with the remaining 1/4 tsp. salt and several grinds of pepper. In another shallow bowl, mix the breadcrumbs with the cheese.

Working with one or two wedges at a time, dip in the beaten egg, making sure the exterior is well coated. Lift out with a fork, letting the excess egg drain off. Then dredge in the breadcrumbs, patting the breadcrumbs in place so they adhere (you want to coat them well). Keep the wedges compact; don’t let them splay open. Set the wedges on a tray and continue until all are coated.

Tip: If you don’t have a thermometer or your thermometer won’t reach far enough into the oil to read accurately, you can test the oil temperature by adding a few breadcrumbs. If they sizzle immediately and float to the top, the oil is ready.

Put 1/2 inch of oil in a 10-inch straight-sided sauté pan, attach a candy thermometer to the side of the pan, and heat over medium-high heat. When the oil reaches 375ºF, add as many wedges as will fit comfortably in a single layer. Don’t crowd the pan. Cook until well browned on both sides, turning once with tongs. Total frying time should be about 1 minute. Transfer the wedges to a plate lined with paper towels and sprinkle lightly with salt. Continue frying, adding more oil to the pan as needed, until all the wedges are fried. Serve hot.

make ahead tips:  You can boil and coat the fennel up to 4 hours before frying.

Double-Fennel Pork Chops

2 tsp. fennel seed

Kosher salt and freshly ground black pepper

Four 1-inch-thick center-cut bone-in pork loin chops (about 12 oz. each), trimmed

3 Tbs. unsalted butter

2 medium fennel bulbs (2 lb.), trimmed, cored, and cut into 1/4-inch-thick strips, plus 1/4 cup coarsely

chopped fronds

3/4 cup lower-salt chicken broth

3 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. vegetable oil

Lightly crush the fennel seed in a mortar and pestle or with the bottom of a small skillet. Transfer to a small bowl and stir in 2 tsp. salt and 1/4 tsp. pepper. Season the pork chops with 3 tsp. of the spice mixture.

Melt the butter over medium heat in a 12-inch skillet. Stir in the fresh fennel, 1/2 cup of the broth, and the remaining spice mixture. Cover the skillet, increase the heat to medium high, and cook, stirring occasionally, until the fennel begins to soften and brown, 8 to 10 minutes (reduce the heat if the fennel browns too quickly).

Uncover, reduce the heat to medium, and add the remaining 1/4 cup broth and 2 Tbs. of the parsley. Cook, stirring frequently and scraping up any browned bits, until tender, 1 to 2 minutes. Stir in the remaining parsley and the fronds, season to taste with salt and pepper, and transfer to a medium bowl.

Wipe out the pan, add the oil, and heat over medium-high heat. Add the pork chops and cook, turning once with tongs, until well browned and cooked through, 10 to 12 minutes. (To check for doneness, make a small cut near the bone and look inside.the pork should still have a hint of pinkness.) Serve the pork chops with the fennel.

Braised Fennel with Tomato, Green Olives & Capers

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

8 large green Sicilian or Cerignola olives

1/4 cup extra-virgin olive oil

1 large yellow onion, thinly sliced

1-1/2 tsp. kosher salt

1-1/2 cups peeled, seeded, and diced fresh tomato (2 or 3 small tomatoes) OR a 28-oz. can whole tomatoes (preferably San Marzano), drained, seeded, and diced

3 Tbs. capers, drained and rinsed

1-1/2 Tbs. chopped fresh flat-leaf parsley

Cut the fennel bulb in half lengthwise and then cut each half lengthwise into four 1-1/2-inch-thick wedges. Trim a little of the core but leave enough to hold the layers together. With a pairing knife, slice the olive flesh off the pits lengthwise.

In a 12-inch skillet, heat the olive oil over medium-high heat. Add the fennel, one cut side down, and reduce the heat to medium. Cook, turning once with tongs, until the wedges are lightly browned on both cut sides, 2 to 3 minutes per side. Add the onion and salt. Cook, stirring occasionally and gently so as not to break up the fennel wedges, until the onions are slightly softened and browned, about 5 minutes.

Add the tomatoes, capers, and olives to the pan along with 1 cup water. Bring to a simmer, cover, and reduce the heat to medium low or low, to maintain a steady simmer. Cook until the fennel wedges are fork tender, 20 to 25 minutes. Uncover, raise the heat to high, and simmer briskly until most of the liquid evaporates, leaving a thick sauce, 3 to 5 minutes. Gently stir in the parsley. Let rest 15 minutes before serving.

Fennel Layered with Potatoes & Breadcrumbs (Tortiera Di Finocchi E Patate)

Take care to make the potato slices equally thin so they cook evenly. A mandoline or other vegetable slicer makes the job easier, but you can also do it by hand with a sharp knife.

2 lb. yellow potatoes, such as Yukon Gold

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

1 cup firmly packed fresh breadcrumbs

1/2 cup freshly grated pecorino (preferably Tuscan) or Parmigiano-Reggiano

3 Tbs. finely chopped fresh flat-leaf parsley

2 medium cloves garlic, minced

6 Tbs. extra-virgin olive oil, plus more for the baking dish

2-1/2 tsp. kosher salt

Freshly ground black pepper

Tip: To make fresh breadcrumbs, use a dense, day-old French or Italian country-style loaf. Cut the bread into 1-inch cubes and process in a food processor until fine.

Peel the potatoes and slice them as thinly as possible, between 1/16 and 1/8 inch thick (use a mandoline if you have one). Put the sliced potatoes in a large bowl of cold water to keep them from browning.

Cut the fennel in half lengthwise. Slice the halved fennel crosswise as thinly as possible, between 1/16 and 1/8 inch thick. You should have about 4 cups.

In a bowl, combine the breadcrumbs, cheese, parsley, and garlic. Mix well with your hands, making sure the garlic is evenly distributed.

Position a rack in the center of the oven and heat the oven to 400ºF.

Lightly oil the bottom and sides of a 9x13-inch baking dish.

Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake.) Season with 1/2 tsp. of the salt and a couple of grinds of the pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 Tbs. of the oil. Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 tsp. salt, 1/4 cup of the breadcrumb mixture, and 1 Tbs. of the oil. Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 tsp. salt and some more pepper. Top with the remaining breadcrumb mixture and the final 2 Tbs. oil.

Cover the dish tightly with aluminum foil and bake for 40 minutes (be sure the aluminum foil is sealed tightly all around the baking dish, or there won’t be enough steam to cook the potatoes). Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving. The tortiera is as good warm as it is hot.

Sautéed Fennel & Red Onion with Arugula

If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.

2 cups loosely packed baby arugula

2-1/2 Tbs. olive oil

1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups)

1 cup 1/8- to 1/4-inch-thick half-moon slices red onion

Kosher salt and freshly ground black pepper

1 large clove garlic, minced

1/4 cup orange juice, preferably fresh

4 kalamata olives, pitted and coarsely chopped

Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and pepper and let the vegetables cook undisturbed until they have begun to brown, about 2 minutes. Stir occasionally until the fennel and onion are tender and deep golden brown in places, about another 5 minutes. If the vegetables seem to be cooking too fast or the bottom of the pan is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the burner momentarily to let the pan cool.) Clear a space in the center of the pan and add the remaining 1/2 Tbs. oil and then the garlic. Let cook until the garlic is fragrant, about 30 seconds. Add the orange juice and stir to combine with the vegetables. Pour the mixture over the arugula and toss to combine and to wilt the arugula. Season to taste with salt and pepper, sprinkle with the chopped olives and and serve immediately.

Pork-Fennel Burger

1 fennel bulb, trimmed and cut into large chunks

3 to 4 garlic cloves

2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes

1 tablespoon fennel seeds

1 teaspoon caraway seeds (optional)

1 teaspoon salt

1/2 teaspoon pepper, or more to taste

Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to garnish (optional).

1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put fennel and garlic into a food processor and pulse until just chopped; remove to a large bowl. Put pork fat in processor and grind until just chopped; add to bowl. Working in batches, process meat with fennel seeds, caraway, if using and salt and pepper, until meat is just chopped (be careful not to over- process). Add to bowl and mix well. Shape mixture into 8 patties.

2. To broil or grill, cook about 5 minutes on each side, turning once after 4 or 5 minutes and again as necessary, 8 to 10 minutes total. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook undisturbed for about 3 minutes, then rotate them so they brown evenly. When browned, turn. Total cooking time is about 10 minutes. (They can remain ever-so-slightly pink in the center.)

3. Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and

fennel slices, to taste.

Yield: 8 patties.

  1. BulletShaved Fennel and Parmesan Salad

  2. BulletChicken Soup with Fennel and Spinach

  3. BulletFennel-Orange Salad

  4. BulletFennel Salad

  5. BulletPan-Fried Crisp Fennel (Finocchi Dorati)

  6. BulletDouble-Fennel Pork Chops

  7. BulletBraised Fennel with Tomato, Green Olives & Capers

  8. BulletFennel Layered with Potatoes & Breadcrumbs (Tortiera Di Finocchi E Patate)

  9. BulletSautéed Fennel & Red Onion with Arugula

  10. BulletPork-Fennel Burger

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Ten Mile Farm    About Us     CSA     Contact & Links    Employment   Internship     Photos      Recipes