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Fennel

Cabbage, Fresh Fennel, and Carrot Slaw
Make the slaw and chill it up to two hours before serving. It is best cold. Serves 10.
1 2 1/2-pound cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
1 very large carrot, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

This one comes from the Star Tribune newspaper:
FENNEL WITH GRAPES, ALMONDS AND CHEESE
Serves 2 to 4

Note: Use a very sharp knife to slice the fennel bulb into paper-thin slices. The fennel and grapes need time to marinate in the olive oil and lemon juice but the almonds and cheese are at their best when tossed in at the last minute.

• 2 medium fennel bulbs, very thinly sliced, about 2 c. (see Note)
• 1 1/2 c. red seedless grapes, cut in half
• 2 to 3 tbsp. extra-virgin olive oil and/or roasted almond oil
• 1 tbsp. fresh lemon juice (or to taste)
• Salt
• Freshly ground black pepper
• 1/2 c. blanched, slivered almonds, lightly toasted (see Note)
• A small piece of hard cheese (Parmigiano-Reggiano, Pecorino, Asiago), shaved into thin slices with a vegetable peeler

Directions
In a medium-sized bowl, toss together the fennel and grapes.
Drizzle in the olive oil (and/or roasted almond oil) and lemon juice, and toss until the fennel and grapes are lightly but thoroughly coated. Sprinkle lightly with salt and pepper, and toss again. Taste to adjust lemon juice, then cover and refrigerate until serving (but not longer than about 1 hour).
Just before serving, sprinkle in the almonds and cheese shavings. Toss quickly but thoroughly, and serve right away. Pass the pepper mill for those who want a spicy salad.

BAKED FENNEL WITH CHEESE

3 med. fennel (with stalks)
2 qt. water
1 tsp. olive oil
1/2 c. Parmesan cheese
1 tsp. salt
2 c. grated Monterey Jack cheese
In large Dutch oven add 2 quarts water, salt and olive oil. When water boils add fennel which has been halved and quartered. Boil 3 to 5 minutes or until tender. Drain and reserve 1/2 cup liquid. Place in a single layer in shallow buttered baking dish. Pour reserved liquid over top. Sprinkle grated Jack cheese. Add 1/2 cup grated Parmesan. Bake at 375 degrees to melt cheese and brown lightly.

Oven Potatoes with Fennel

20 ounces potatoes, cut in 1/2" cubes
1 medium fennel bulb, trimmed and cut in 1" slices
1 medium sweet onion or shallot, diced
1 tablespoon fresh parsley, minced finely
2 teaspoons vegetable oil
1/2 teaspoon salt
freshly ground black pepper -- to taste

Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately.

Roasted Vegetable Salad
This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.

Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.

Tomato Fennel Salad
1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

Please email us your favorite recipes and we’ll pass them along. Thanks.

We’ve grown fennel off and on for a few years but it still may be one you’re looking for recipes for. If you use the internet, you can type in Fennel Bulb on whatever search engine you like to use and come up with a wide variety of recipes.