Fennel | Saveur

Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

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Fennel and White Balsamic Jam

Natasha Pickowicz — Sat, 22 Apr 2023 13:56:22 +0000

Photography by Belle Morizio

“This bracing jam” writes New York City pastry chef and cookbook author Natasha Pickowicz, “tastes just as nice with a pork chop as it does in a layer cake.” Balanced bright, sweet, and savory notes place this delicate fennel jam recipe midway between mostarda and preserves. In her cookbook, More Than Cake, Pickowitz layers it between thin strips of tender olive oil cake and mascarpone, but she also likes it on a cheese plate or as a spread on a simple salami sandwich.

Featured in: “How to Assemble a Layer Cake.“

Yield: 6–8

Time: 45 minutes

2 medium fennel bulbs, stalls and fronds removed (1 lb. 5 oz.)
1 Tbsp. olive oil
½ tsp. kosher salt
½ cup white balsamic vinegar, divided
½ cup sugar, divided

Instructions

Using a mandoline or sharp chef’s knife, slice the fennel bulbs ⅛ of an inch thick.
To a large nonreactive skillet or Dutch oven over medium-low heat, add the olive oil. When the oil begins to shimmer, add the fennel and salt and cook, stirring frequently, until softened but not browned, about 15 minutes. Stir in ¼ cup each of the vinegar and sugar, then turn the heat down to low. Place a circle of parchment paper directly over the fennel (this will prevent the vinegar from evaporating too quickly). Continue cooking, stirring occasionally, until the liquid is nearly evaporated, about 20 minutes.
Stir in the remaining vinegar and sugar and continue cooking until the fennel is translucent and tender, about 30 minutes more. Remove from the heat and set aside to cool to room temperature.
When cool enough to handle, spread the fennel mixture out onto a large cutting board; using a large chefs knife, chop finely. (Alternatively, you may process the jam in a food processor, but take care not to overprocess the jam to a paste.) Transfer the fennel jam to an airtight container and store in the fridge for up to 3 weeks.

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Goat (or Chicken) Tagine with Fennel, Olives, and Ras el Hanout

Benjamin Kemper — Wed, 29 Mar 2023 12:39:46 +0000

Photography by Belle Morizio; Food Styling Pearl Jones; Prop Styling by Dayna Seman

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

“Tagine is architecture,” explained Houssa Yakobi, owner of Gîte Ourthane in Zaouiat Cheikh, as his elder sister Mouna—a stern silver-haired woman with faded face tattoos—scattered sliced cardoon over goat meat stewing in orange broth. The olives, carrots, and sweet potatoes would be layered on in an hour or so—enough time for us to knead up a batch of sourdough khobz, the sturdy Moroccan bread that doubles as a sponge for the goat tagine’s cumin-scented juices.

Purists will tell you a tagine isn’t a tagine unless it’s cooked in the eponymous conical pot, but don’t worry if you don’t own one: This dish comes out wonderfully in a Dutch oven. If you can find cardoon, use it (peeled and coarsely chopped) in place of the fennel as they do in the Atlas Mountains, adding it along with the parsley and spices in step 1. Cardoon and fennel are traditional early-spring tagine ingredients. Chicken thighs make a fine substitute for goat if the latter isn’t readily available.

Yield: 4–6

Time: 1 hour 45 minutes

2 lb. boneless goat meat, such as leg, shoulder, or neck (or 2 lb. boneless skinless chicken thighs), cut into 3-in. chunks
2 Tbsp. olive oil
1 Tbsp. kosher salt
6 garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped parsley leaves, plus more for garnish
1 Tbsp. ras el hanout spice blend
1½ tsp. ground cumin
1 small onion, peeled and quartered
1½ lb. fennel bulbs (about 3 small), cored, trimmed, and coarsely chopped, fronds reserved
2 plum tomatoes (fresh or canned), peeled and coarsely chopped
3 medium carrots, peeled and halved lengthwise
1 large red potato (12 oz.), peeled and cut lengthwise into eighths
1 large white sweet potato (12 oz.), or regular sweet potato, peeled and cut lengthwise into eighths
1 cup pitted green olives (preferably Moroccan, Greek, or Turkish), smashed with the side of a knife

Instructions

To a large, wide pot or tagine, add the goat, oil, salt, and garlic and turn to coat. Turn the heat to medium-high and cook, turning the meat frequently, until opaque all over (do not brown), about 5 minutes. Add the parsley, ras el hanout, cumin, onion, and 1 cup of water. Cover, turn the heat to medium-low, and cook for 30 minutes.
Scatter evenly with the fennel and tomatoes. On top, alternate wedges of carrot, red potato, and sweet potato in a tight circle pointing toward the center (save any vegetables that don’t fit for another use). Top evenly with the olives (do not stir), then cover and cook until the vegetables are soft and the meat flakes easily when poked with a fork, about 1 hour. Sprinkle with the fennel fronds and serve.

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17 Reasons to Cook With More Fennel

SAVEUR Editors — Mon, 18 Mar 2019 22:50:06 +0000

Photography by Farideh Sadeghin

Recognized for its subtly sweet flavor reminiscent of licorice and anise, fennel is absolutely delicious. It’s also an incredibly versatile vegetable, with every part—crunchy bulb, fibrous stalk, feathery fronds, flavorful seeds, and even the pollen—is edible and great in any fennel recipes. Rich, hearty steaks get an earthy boost from this herb. A bit of fennel goes a long way in perfuming soups. And to use the rest of the bunch, incorporate pickled fennel recipes to give a tangy edge to meatier dishes. Soups, salads, sandwiches, and more—we’ve rounded up our favorite fennel recipes.

Fennel and Citrus Salad with Charred Squid

Cream of Fennel Soup

Giant Fennel-Chile-Rubbed Steak

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »

Seared Octopus with Fennel Pollen and Smoked Paprika

When making this elegant seafood appetizer from Franklin restaurant in Tasmania, make sure you wash the octopus thoroughly to remove any grit. Get the recipe for Seared Octopus with Fennel Pollen and Smoked Paprika »

Get the recipe for Shaved Fennel and Grilled Corn Salad »

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »

Fennel Oil

Kyle Itani of Itani Ramen uses this delicate, anise-scented oil to top off his home-style chicken ramen. Get the recipe for Fennel Oil »

Arugula, Radicchio, and Fennel Salad

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »

Tomato and Cucumber Salad With Fennel Dressing

Tomatoes and cucumbers are a classic combination. Here, Eli Sussman of the Sussman Brothers modernizes the summer staple with heirloom varieties of the titular ingredients and brings them together with a caramelized fennel–lemon dressing. Get the recipe for Tomato and Cucumber Salad With Fennel Dressing »

Israeli Cous Cous With Ras El Hanout, Fennel, and Carrot

Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Get the recipe for Israeli Cous Cous With Ras El Hanout, Fennel, and Carrot »

Sprouted Seed and Grain Salad with Spiced Prawns

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel

Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa. Pickled fennel adds a dose of herby flavor that brings the dish together. Get the recipe for Grouper in Crab Sauce with Black Quinoa and Pickled Fennel »

Warm Wheat Berry Salad with Fava Beans and Trout Roe

This warm salad, from Elise Kornack of the Brooklyn restaurant Take Root, is a satisfying main course thanks to chewy, protein-packed wheat berries topped with fennel. Get the recipe for Warm Wheat Berry Salad with Fava Beans and Trout Roe »

Grilled Skirt Steak with Herb Salad

This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania

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Fragrant Fennel Recipes

Organic — Wed, 09 Sep 2015 18:26:03 +0000

We love incorporating fennel into salads. For a wintery salad, toss thinly sliced fennel bulb with arugula and radicchio. Our summery tomato-cucumber salad takes a different approach to incorporating fennel. Rather than tossing in sliced fennel, the bulbs are baked until golden and then blended with the seeds and pollen to make a thick dressing for the crunchy salad.

Fennel is also great in soups. It lightens up our vegetarian caramelized onion soup. It can also be play a leading role, though. Our rich cream of fennel soup pairs the vegetable with oniony leeks, spices like clove and cardamom, and bracing Pernod to double up the anise flavor.

A rich, hearty steak takes well to the lightness of fennel. To make a multi-purpse rub that is especially great for steak, combine fennel seeds, black peppercorns, and red chile flakes in a 1:1:2 ratio. Or if you’d prefer, grill up a flank steak with plain salt and pepper and serve it with a salad of dill, mint, watercress, and fennel.

Find all of these dishes and more in our collection of fennel recipes.

Seared Octopus with Fennel Pollen and Smoked Paprika

Get the recipe for Shaved Fennel and Grilled Corn Salad »

Tomato-Cucumber Salad with Fennel Dressing

Israeli Cous Cous with Ras el Hanout, Fennel and Carrot

Arugula, Radicchio, and Fennel Salad

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »

Warm Wheat Berry Salad with Fava Beans and Trout Roe

Red Roast Chicken with Lemon and Garlic

Steamed Grouper in Chile Oil

Lemon-Caper Tuna Sandwich

“Bread doesn’t like the fridge, because it’ll totally dry out in there. Don’t refrigerate!“—Joanne Chang, Flour Bakery + Cafe, Boston Get the recipe Lemon-Caper Tuna Sandwich »

Grilled Skirt Steak with Herb Salad

This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »

Giant Fennel-Chile-Rubbed Steak

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »

Barigoule of Spring Vegetables

Farro Gnocchi with Pork Ragù

In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops. Get the recipe for Farro Gnocchi with Pork Ragù »

Sweet and Sour Vegetables with Poached Egg

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

Mediterranean Mussel and Chickpea Soup with Fennel and Lemon

Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.

Conquistador

Conquistador Gin and Tonic

In this recipe trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.

Grilled Vegetable Salad (Sallad på Rostade Grönsaker)

Grilled Vegetable Salad

This simple, understated appetizer is a combination of preserved lemon, tarragon, olive oil, and lobster. Get the recipe for Lobster Cocktail »

Tricolore Salad with Grapefruit Saba Vinaigrette

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel

Crab and Fennel Stew

Meaty crab legs are cooked in their shells in a fragrant tomato-based broth in this robust, flavorful stew.

Chettinad Pepper Chicken (Koli Milagu Masala)

This richly spiced chicken dish is adapted from a recipe in Madhur Jaffrey’s classic Flavors of India (West 175 Publishing, 1995). According to Jaffrey, “What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course, the pulse (legume) urad dal. This is definitely a dish you will want to make very frequently.” We couldn’t agree more. Get the recipe for Chettinad Pepper Chicken »

Fennel-Orange Tuna Sandwich

Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice.

Olive Oil-Braised Sardines with Fennel

Braise the sardines with fennel, chiles, celery, onions, and carrots for a slightly spicy flavor

Kale Tarts with Fennel and Olives

Kale and fennel lend a unique sweetness to briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup. See the recipe for Kale Tarts with Fennel and Olives »

Cream of Fennel Soup

This rich, smooth soup highlights and balances the gentle flavors of fennel and leek with spices and a bracing addition of Pernod. See the recipe for Cream of Fennel Soup »

Cooked and Raw Winter Salad

Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House’s Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »

Whole Roasted Branzino with Fennel and Onions

Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions »

Squid-Ink Pasta with Salt Cod Confit

The squid-ink pasta in this striking dish from Manhattan’s Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.

Fennel Delight

The vegetal sweetness of licorice-like fennel pairs beautifully with tart grapefruit and smoky mescal in this cocktail from the Manhattan restaurant Perla. Get the recipe for Fennel Delight »

Fennel Apple Spritzer

Fennel is not only for cooking. Try combining fennel-syrup with apple juice for a decidedly sophisticated nonalcoholic sparkler.

Glazed Trout with Carrot Purée and Spätzle

Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.

Marinated Sardine Crostini with Salsa Verde and Fennel

The tangy flavors of tarragon-chive salsa verde combine well with a zesty lemon and fennel salad in this marinated sardine crostini from Chef Tony Mantuano of Chicago’s Spiaggia.

Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine

Rich lamb meat and bacon are natural matches for spicy, fragrant wine, and the wine’s bright fruit complements the dish’s parsnips and fennel.

Roast Leg of Lamb with Apples and Fennel »

Apples and fennel are cooked alongside lamb for an aromatic, perfectly sweet roast.

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