We all know what a carrot is, right? Long, orange, crunchy, and sweet. Well, fennel is carrot’s cousin! Fennel, scientifically known as Foeniculum vulgare, is a flavorful and aromatic herb native to the Mediterranean region but now cultivated worldwide for its culinary and medicinal properties. This versatile plant is characterized by its feathery green foliage and bulbous, celery-like base, which are both utilized in various culinary dishes. Fennel has a distinct licorice-like flavor that adds a unique dimension to salads, soups, stews, and seafood dishes. Beyond its culinary uses, fennel is also valued for its potential health benefits, including aiding digestion, reducing inflammation, and providing essential nutrients such as vitamin C, fiber, and potassium. Whether enjoyed raw, roasted, sautéed, or used as a flavorful seasoning, fennel remains a popular ingredient in kitchens around the world.

To help you learn how to incorporate more fennel into your cooking, we’ve put together some simple recipes for you to try. Have fun, and enjoy!

Fennel Salad

Ingredients:

• 1 head fennel
• 2 stalks celery
• 5oz soft goat cheese
• 3 Tbsp olive oil
• 1 lemon
• 1tsp chili flakes

Instructions:

Roasted Fennel

Ingredients:

• 2 large fennel bulbs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: grated Parmesan cheese, lemon zest, or fresh herbs for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Trim the stalks and fronds from the fennel bulbs. Cut each bulb in half lengthwise and remove the tough core from each half.
3. Slice the fennel halves into thin wedges, about 1/2 inch thick.
4. Place the sliced fennel on a baking sheet lined with parchment paper or aluminum foil.
5. Drizzle the olive oil over the fennel slices, tossing them gently to coat evenly. Season with salt and pepper to taste.
6. Arrange the fennel slices in a single layer on the baking sheet.
7. Roast in the preheated oven for 25-30 minutes, or until the fennel is tender and caramelized around the edges, stirring once halfway through cooking.
8. Remove from the oven and transfer the roasted fennel to a serving dish. If desired, sprinkle with grated Parmesan cheese, lemon zest, or fresh herbs for extra flavor.
9. Serve hot as a side dish or incorporate into salads, pasta dishes, or grain bowls.

Creamy Fennel and Potato Soup

Ingredients:

• 2 large fennel bulbs, trimmed and chopped (reserve some fronds for garnish)
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: grated Parmesan cheese and crusty bread for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened about 5 minutes.
2. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
3. Add the chopped fennel and diced potatoes to the pot, stirring to combine with the onion and garlic.
4. Pour the vegetable or chicken broth into the pot, covering the vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes, or until the fennel and potatoes are tender.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Stir in the heavy cream, and season the soup with salt and pepper to taste.
7. Continue to simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. Ladle the creamy fennel and potato soup into bowls, garnishing with reserved fennel fronds and a sprinkle of grated Parmesan cheese if desired.
9. Serve hot with crusty bread on the side for a comforting and satisfying meal.