Get ready to fall in love with the anise-flavored charm of fennel! This versatile veggie is a staple in many cuisines, and for good reason. Whether you’re looking for a hearty soup, a refreshing salad, or a savory main dish, fennel’s subtle licorice flavor adds depth and complexity to any recipe. In this article, we’ll explore 20 delicious ways to use fennel across all four seasons. From comforting roasted soups to bright and citrusy salads, there’s something for everyone in our collection of fennel recipes.
Roasted Fennel and Garlic Soup
Transform humble fennel and garlic into a creamy, aromatic soup that’s perfect for a cozy evening meal. This roasted-based recipe brings out the natural sweetness of the vegetables, making it a delightful twist on traditional soups.
Ingredients:
– 2 large fennel bulbs, chopped
– 3 cloves of garlic, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss fennel and garlic with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30 minutes, or until the fennel is tender and lightly caramelized.
4. In a blender or food processor, combine roasted fennel mixture, vegetable broth, and heavy cream or half-and-half.
5. Blend until smooth, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45 minutes
Fennel and Orange Salad with Olives
A refreshing and flavorful salad that combines the crunch of fennel, the sweetness of orange, and the brininess of olives. Perfect for a light lunch or as a side dish.
Ingredients:
– 2 bulbs of fennel, sliced
– 1 large orange, peeled and segmented
– 1/4 cup pitted green olives, sliced
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced fennel and orange segments.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the fennel and orange mixture, and toss to coat.
4. Add the sliced olives and toss again to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or dill, if desired.
7. Serve immediately.
Cooking Time: 10 minutes
Braised Fennel with Parmesan and Herbs
This recipe highlights the sweet and anise-flavored fennel bulb when slow-cooked in white wine and topped with a tangy parmesan and herb mixture. Perfect as a side dish or added to pasta, salads, or sandwiches.
Ingredients:
– 2 large fennel bulbs, trimmed
– 1/4 cup olive oil
– 1/4 cup dry white wine
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat olive oil over medium-high. Add fennel bulbs and cook until caramelized, about 5 minutes per side.
3. Remove from heat; add white wine, garlic, thyme, and rosemary. Cover with lid.
4. Transfer to preheated oven and braise for 20-25 minutes or until tender when pierced with a fork.
5. Remove from oven; sprinkle Parmesan cheese over fennel. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45 minutes
Fennel and Sausage Pasta
A flavorful and hearty pasta dish that combines sweet fennel with spicy Italian sausage. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 8 oz pasta of your choice
– 1 large onion, thinly sliced
– 2 medium fennel bulbs, thinly sliced
– 1 lb sweet Italian sausage, casings removed
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through.
3. Add the sliced onion and fennel to the skillet and cook until the vegetables are tender, about 5 minutes.
4. Stir in garlic, chicken broth, and Parmesan cheese. Cook for an additional 2-3 minutes.
5. Combine cooked pasta and sausage mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Grilled Fennel with Lemon and Olive Oil
A simple yet flavorful summer side dish that pairs well with grilled meats or as a healthy snack.
Ingredients:
– 4-6 bulbs of fennel, trimmed
– 2 lemons, juiced
– 1/4 cup olive oil
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the fennel with olive oil and season with salt.
3. Grill the fennel for 5-7 minutes per side, or until caramelized and tender.
4. Remove from grill and drizzle with lemon juice.
5. Garnish with chopped parsley, if desired.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Fennel and Apple Slaw with Yogurt Dressing
A refreshing and crunchy slaw that combines the sweetness of apples with the anise flavor of fennel, all tied together with a tangy yogurt dressing. Perfect as a side dish or topping for your favorite sandwiches.
Ingredients:
– 2 medium bulbs of fennel, thinly sliced
– 1 large apple, peeled and diced
– 1/4 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced fennel and diced apple.
2. In a small bowl, whisk together the yogurt, apple cider vinegar, and honey until smooth.
3. Pour the dressing over the fennel mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with fresh parsley or dill if desired.
Cooking Time: 30 minutes
Creamy Fennel and Potato Gratin
A comforting side dish that combines the sweetness of caramelized potatoes with the anise flavor of fennel, all wrapped up in a rich and creamy gratin.
Ingredients:
– 2 large potatoes, thinly sliced
– 1 bulb of fennel, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup grated Parmesan cheese
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sliced potatoes and fennel in butter over medium heat until tender, about 10 minutes.
3. In a separate bowl, whisk together heavy cream and Parmesan cheese.
4. In a 9×13-inch baking dish, arrange half of the potato-fennel mixture. Pour half of the cream mixture over the top. Repeat layers.
5. Bake for 30-40 minutes or until golden brown and bubbly.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 30-40 minutes
Fennel Seed Crusted Salmon
This recipe offers a flavorful and aromatic twist on traditional salmon dishes, with the warmth of fennel seeds adding depth to this moist and tender fish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp ground fennel seed
– 1 tsp lemon zest
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together fennel seed and lemon zest.
3. Line a baking sheet with parchment paper or aluminum foil.
4. Place the salmon fillets on the prepared baking sheet.
5. Drizzle olive oil over the fish and sprinkle the fennel-lemon mixture evenly over each fillet.
6. Season with salt to taste.
7. Bake for 12-15 minutes, or until cooked through.
Cooking Time: 12-15 minutes
Fennel and Chickpea Stew
This hearty stew is a flavorful blend of sweet fennel, creamy chickpeas, and aromatic spices. Perfect for a cozy night in, this recipe serves 4-6 people.
Ingredients:
– 1 large onion, chopped
– 2 medium bulbs of fennel, sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and fennel in a little olive oil until tender.
2. Add the chickpeas, bell pepper, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Bring the stew to a simmer, then reduce heat and cook for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Shaved Fennel and Radish Salad
A refreshing and light salad perfect for warm weather, this recipe combines the crunch of fennel and radishes with a tangy dressing.
Ingredients:
– 2 large fennel bulbs, shaved into thin strips
– 1 bunch of radishes, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine shaved fennel and radishes.
2. In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard.
3. Pour the dressing over the fennel and radish mixture, and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or dill, if desired.
Cooking Time: None! This salad is best served immediately after preparation.
Fennel and Leek Risotto
This creamy risotto dish combines the sweetness of fennel with the savory flavor of leeks, creating a harmonious balance of flavors. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 bulb of fennel, thinly sliced
– 2 medium leeks, white and light green parts only, thinly sliced
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tablespoons white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add fennel and leeks; cook until tender, about 5-7 minutes.
4. Add Arborio rice and cook for 1 minute.
5. Add white wine (if using) and cook until absorbed.
6. Warm broth in a separate pot. Add 1 cup to the risotto and stir until absorbed. Repeat process until rice is cooked.
7. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Fennel and Tomato Braised Chicken
This hearty recipe combines the sweetness of caramelized tomatoes with the anise flavor of fennel, resulting in a rich and aromatic chicken dish perfect for a cozy night in.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 2 bulbs of fennel, thinly sliced
– 2 large tomatoes, diced
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Add the chicken and cook until browned on both sides, about 5 minutes. Remove from pot and set aside.
3. Add the sliced onion and minced garlic to the pot, cooking until softened, about 3-4 minutes.
4. Add the diced tomatoes, fennel slices, salt, and pepper to the pot. Stir to combine.
5. Return the chicken to the pot, making sure it’s mostly submerged in the braising liquid.
6. Cover the pot with a lid and transfer to the preheated oven. Braise for 30-40 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 30-40 minutes
Fennel and Carrot Soup with Ginger
This vibrant soup combines the sweet flavors of fennel and carrots with the warm spice of ginger, perfect for a cozy afternoon or a light dinner. This recipe makes 4 servings.
Ingredients:
– 2 medium fennels, chopped
– 4 large carrots, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 inches of fresh ginger, grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in a little oil until softened.
2. Add the chopped fennel and carrots, grated ginger, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Return the soup to the pot and add heavy cream or coconut cream if desired. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 25-30 minutes
Fennel and Prosciutto Flatbread
Elevate your flatbread game with this simple yet elegant recipe that combines the anise flavor of fennel with the salty sweetness of prosciutto.
Ingredients:
– 1 baguette, cut into 1/2-inch thick slices
– 1 bulb fennel, thinly sliced
– 6-8 slices prosciutto, torn into strips
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil and honey.
3. Brush the mixture onto both sides of the baguette slices.
4. Arrange fennel slices on one half of each baguette slice, leaving a 1/2-inch border around the edges.
5. Top with prosciutto strips and season with salt and pepper to taste.
6. Fold the other half of the baguette over the filling to form a triangle or square shape.
7. Place flatbreads on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until crispy and golden.
Cooking Time: 12-15 minutes
Fennel and Citrus Marinated Olives
Elevate your snacking game with this flavorful and refreshing recipe that combines the natural sweetness of citrus with the anise-like taste of fennel. Perfect for a quick appetizer or as a topping for crackers or bread.
Ingredients:
– 1 cup pitted green olives
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons chopped fresh fennel fronds
– 1 tablespoon grated orange zest
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium bowl, whisk together orange juice, olive oil, fennel fronds, orange zest, salt, and pepper.
2. Add the olives to the marinade and stir to coat.
3. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. Before serving, give the olives a good stir and adjust seasoning if needed.
Cooking Time: 0 hours (no cooking required)
Fennel and Goat Cheese Tart
This refreshing tart combines the sweet anise flavor of fennel with the creaminess of goat cheese, perfect for a light and flavorful dessert or appetizer. The flaky crust and caramelized fennel add a delightful texture to this elegant dish.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 bulbs fennel, thinly sliced
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, heat olive oil over medium heat. Add fennel and cook until caramelized, stirring occasionally (about 10-12 minutes). Season with salt and pepper to taste.
4. Arrange fennel slices on one half of the pastry, leaving a 1-inch border. Top with crumbled goat cheese.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with egg wash (beaten egg mixed with 1 tbsp water) and bake for 25-30 minutes or until golden brown.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Fennel and Pear Smoothie
A refreshing and healthy blend of crunchy fennel and sweet pear, perfect for a quick pick-me-up or post-workout snack.
Ingredients:
– 2 cups mixed greens (such as kale, spinach, and collard greens)
– 1 medium-sized pear, peeled and chopped
– 1 small bulb of fresh fennel, chopped
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Add the mixed greens, chopped pear, and chopped fennel to a blender.
2. Pour in the almond milk and add the honey.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust sweetness or thickness as desired.
5. Add ice cubes if you prefer a thicker, colder smoothie.
6. Blend again until the ice is fully incorporated.
Cooking Time: 2-3 minutes
Fennel and Lemon Roasted Chicken
Elevate your dinner game with this bright and citrusy roasted chicken recipe, featuring the natural sweetness of fennel and a squeeze of fresh lemon juice.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 bulbs of fennel, trimmed
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic, salt, and pepper.
4. Rub the mixture all over the chicken, including under the skin.
5. Place the fennel bulbs in a roasting pan, leaving space for the chicken.
6. Position the chicken on top of the fennel, breast side up.
7. Roast in the preheated oven for 45-50 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from the oven and squeeze lemon juice over the chicken.
9. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Fennel and Walnut Pesto Pasta
Elevate your pasta game with this unique and flavorful recipe that combines the crunch of fennel, the earthiness of walnuts, and the richness of pesto.
Ingredients:
– 8 oz. pasta of your choice
– 2 bulbs fennel, fronds removed and reserved for garnish
– 1/4 cup fresh parsley leaves
– 1/4 cup grated Parmesan cheese
– 1/2 cup walnuts
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a food processor, combine fennel, parsley, Parmesan, walnuts, garlic, and a pinch of salt and pepper. Process until well combined and slightly chunky.
3. With the processor running, slowly pour in olive oil through the top until the pesto reaches your desired consistency.
4. Reserve 1/4 cup of pasta cooking water and then combine cooked pasta, fennel-walnut pesto, and reserved cooking water (if needed). Toss to coat.
5. Serve immediately, garnished with reserved fennel fronds and a squeeze of lemon juice if desired.
Cooking Time: 15-20 minutes
Fennel and Beetroot Carpaccio
This refreshing salad combines the sweetness of beetroot with the aniseed flavor of fennel, creating a harmonious balance of textures and tastes. Perfect for a light lunch or as a starter for a dinner party.
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 1 large bulb of fennel, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Place the beetroot slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
3. Roast the beetroot in the preheated oven for 30-40 minutes or until tender.
4. In a large bowl, combine the roasted beetroot, sliced fennel, apple cider vinegar, salt, and pepper.
5. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 40 minutes
Summary
Get ready to fall in love with the anise-flavored goodness of fennel! This versatile vegetable shines in a wide range of dishes, from hearty soups and stews to refreshing salads and sweet treats. In this collection of 20 flavorful recipes, you’ll find inspiration for every season. Roast fennel with garlic and olive oil for a comforting soup, or use it to add crunch to a crisp salad. Discover the perfect pairing of fennel and sausage in a satisfying pasta dish, or try using it as a crunchy topping for a creamy gratin.
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