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Fennel
A member of the parsley family, this anise-flavored, pale green, bulbous vegetable of Mediterranean origin has bright green feathery fronds sprouting from its top. The base and stems can be eaten raw in salads or can be cooked. The fragrant greenery can be used as a garnish or snipped like dill weed for a last-minute flavor boost.
How to Buy
Choose compact, unblemished, smooth, whitish green bulbs without cracks. Tops should be fresh and feathery.
How to Prepare
Remove feathery tops (slice to use as a seasoning) and tough or discolored outer ribs; trim base. Cut bulbs lengthwise into fourths.
How to Cook Conventionally
Boil: Covered 8 to 11 minutes or until tender.
Steam: Covered 12 to 15 minutes or until tender.
How to Microwave
Place in 1-quart microwavable casserole; add 2 tablespoons water. Cover. Microwave 4 minutes 30 seconds to 5 minutes 30 seconds or until crisp-tender. Let stand 2 minutes.
Recipes:
Tomato-Fennel Soup
Braised Chicken with Fennel and White Beans
Fettuccine with Fennel and Spicy Sausage
Green Bean-Fennel Salad with Fresh Herbs
Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)
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