I went to the market today and they had some beautiful whole fennel for 1 dollar a piece. I bought 2.
Now I'm not sure what to do with all of it? I was thinking of drying the top for herbs.
Maybe I can make a stock with the bulbs?

Any suggestions would be great:D

First of all, Good for you! I think highly of people that try new foods. :D
Here is a tasty and simple recipe for fennel bulb:
1 Chopped bulb in to salad-sized pieces.
1 Chopped Carrot
1/4C Chopped Jicama. (if you don't have Jicama use Diakon radish, small radishes or turnips.

Dressing:
1/4C lemon juice,
3 Tbl olive oil
1 Tbl balsamic vinegar
1 Tbl umboshi vinegar (if you don't have umboshi, add another Tbl balsamic and 1/4 tsp salt.

Enjoy!

Quote:

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Originally Posted by leifweaver

First of all, Good for you! I think highly of people that try new foods. :D
Here is a tasty and simple recipe for fennel bulb:
1 Chopped bulb in to salad-sized pieces.
1 Chopped Carrot
1/4C Chopped Jicama. (if you don't have Jicama use Diakon radish, small radishes or turnips.

Dressing:
1/4C lemon juice,
3 Tbl olive oil
1 Tbl balsamic vinegar
1 Tbl umboshi vinegar (if you don't have umboshi, add another Tbl balsamic and 1/4 tsp salt.

Enjoy!

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I have never heard of Umboshi vinegar? What is it like? I have at least 5 different vinegars in my supply, but none of that name.:confused: No problem with the Jicama:)

EDIT::WOW! Googled it! Strange looking.

Just use the dressing like salad dressing. I would go a little light, and add to taste.

Umboshi is the brine of the japanese pickled plum. I use it half and half with olive oil for a quick salad dressing all the time.

Fennel bulb reminds me of celery in texture but smells kind of like licourice. You can use it in salads, soups, stews,stuffing for chicken or pork chops, its also good sautéd with mushrooms and onions for over steaks

I ended up hanging the fronds to dry and using the stalks and bulbs for salad and some fennel infused beef broth (which I canned for future):D

You need to get yourself a Greek cookbook. Aside from spinach, lemon and lamb, fennel is a staple in the Greek kitchen.

The simplest dish I can think of is sliced fennel and potatoes sprinkled with dill weed and baked in a oven. It sounds bland because it's a Lenten dish.