Fennel

Shirleen

Gold Member

• 25 October 2011

• #1

I bought a Fennel bulb to try a salad recipe, never eaten Fennel before.
Anyway I made up the salad for tomorrow lunch and tried a bit of the fennel and all I can say is it must be an acquired taste!!!! :jelous:

Anyway I still have half a bulb left so does it taste better roasted?

 

Gumbootlou

Full Member

• 25 October 2011

• #2

I've not had it roasted but had it in a risotto once and it tasted much nicer than raw. I didn't think I was going to like the risotto as I tasted it raw and the flavour was way too strong but I actually loved the risotto. I imagine roasting it will make it milder

 

8

888sally888

Full Member

• 25 October 2011

• #3

Are you being fennelist lol lol

 

feistyfluxy

Full Member

• 25 October 2011

• #4

I love raw fennel, but like you said it is an acquired taste (I love licorice and aniseed, go figure). Roasting it will definitely soften the flavour and make the flavour more rounded. Add garlic as well as it's so delicious together, and if you like chilli - omg, you will have a party in your mouth.

 

Shirleen

Gold Member

• 25 October 2011

• #5

Thanks! I'll have it roasted with my BNS risotto!

 

ermintrude

Gold Member

• 26 October 2011

• #6

I had it in my tagine at the w/e. I'd never had it before and was surprised it was nowhere near as strong as I expected once cooked. It was a bit tough and stringy though.

 

feistyfluxy

Full Member

• 26 October 2011

• #7

Yeah, it can be stringy - I always slice mine thinly and get rid of the tougher outer bits (my guinea pigs ADORE fennel). A fennel salad I love consists of raw fennel thinly sliced (preferably with a mandolin, fresh chilli, fresh coriander, fresh mint, fresh parsley, lemon juice, salt and pepper. A little sprinkling of good quality EV olive oil and wow - this is perfect with BBQ meats and fish.

 

Princess_Stevie

Gold Member

• 26 October 2011

• #8

feistyfluxy said:

Yeah, it can be stringy - I always slice mine thinly and get rid of the tougher outer bits (my guinea pigs ADORE fennel). A fennel salad I love consists of raw fennel thinly sliced (preferably with a mandolin, fresh chilli, fresh coriander, fresh mint, fresh parsley, lemon juice, salt and pepper. A little sprinkling of good quality EV olive oil and wow - this is perfect with BBQ meats and fish.

Click to expand...

Sounds gorgeous :drool:

 

lilsonn

Member

• 3 January 2012

• #9

I like fennel sliced up with some onion and tossed in a couple of squirts of frylight, and parcelled up in a foil package under some cod and some salt and pepper. Bung it in the oven at 200 degrees C for 20 minutes and serve with some salad and a HEXB bread roll to mop up the juices. Sweet and lovely