- KNOW YOUR VEG
w ith its creamy white bulb, pale green stalks and
feathery leaves fennel is a pretty vegetable that
is packed full of flavour. It has a distinctive aniseed
flavour that goes particularly well with fish or chicken
dishes. All parts of the vegetable are edible the
bulb and stalk can be sliced and eaten raw or cooked
and the fine leaves can be used as a garnish. Mini
fennel is also available and is ideal for cooking
whole. Choose small, pale green or white unblemished
bulbs as dark green bulbs tend to have a bitter flavour.
How To Use Fennel
can be eaten raw or cooked. Serve slices of raw
fennel with French dressing or garlic mayonnaise
for dipping or as part of a salad. It can be braised
and served as a side dish or cooked in a tomato
sauce and topped with cheese for a supper dish.
How To Prepare Fennel
off the feathery leaves and reserve for garnish,
trim off the root. Leave the bulb whole or quarter
or thinly slice it. To prevent discolouration, place
the pieces into a bowl of water with a squeeze of
lemon juice added.
How To Cook Fennel
can be braised, sautéed or roasted. To braise,
place whole fennel or slices in a pan of water or
stock, bring to the boil and simmer for 30 - 40
minutes or until cooked. To sauté, heat 1
tbsp olive oil in a frying pan, add sliced fennel
and cook for 10 - 15 minutes or until just tender.
To roast preheat the oven to 200°C, gas mark
6. Add 2 tbsp olive oil to a roasting tin and heat
in the oven, add sliced fennel, season well and
roast for 45 - 55 minutes or until tender.
How To Store Fennel
refrigerated after purchase.
information and images for this article have come
It provides full information on all the main vegetables
available on the UK market including nutritional information
and delicious recipes. The site is a service provided
by Mack Vegetables, one of the largest and most successful
suppliers of fresh vegetables in the UK, serving a
wide range of customers from caterers to major multiples.
You can find out more about Mack by visiting the website