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Identifiable by its hardy white bulb, green stalks and long feathery fronds, fennel is a perennial herb that thrives in gardens and fields. It's also packed full of fiber, along with vitamins C and A.
Fennel is a vegetable with white bulbs, long stalks, and dill-like leaves. Here's how to cook it and enjoy that fresh anise flavor akin to licorice.
Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise.
1. In a medium saucepan, cover the sliced fennel with water. Add the lemon juice and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 minutes. Drain the fennel. 2. In a large pot, heat the olive oil.
Place halibut on vegetables; drizzle with liqueur and remain¬ing 1 teaspoon oil. Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center. To serve, sprinkle with fennel fronds, if using.
Bake until fork-tender, about 30 minutes. Remove from the oven and let cool in the oil until just warm. Using a slotted metal spatula, transfer the fennel to plates and garnish with the reserved fennel fronds. Prep Ahead: You can make this 1 hour ahead because it needs to cool until just warm. It tastes great cold, too.
8 oz orzo (1 1/2 cups), preferably whole-wheat; 1 4-by-4-inch, 1-inch-thick slice of country bread, crust removed and bread cubed; 3 tbsp white wine vinegar; 1 tsp coriander seeds; 1 garlic clove ...
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. [1] [2] It is a hardy, perennial herb [3] with yellow flowers and feathery leaves. [4]It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.