Fennel is one food that I have never eaten, or really ever seen before. Yes, I have had fennel seeds in Rye bread (not my all time favorite) but I really never knew what the veggie even looked like. (Is this weird? I don’t know) This was an experimental meal, and the fennel dish I prepared (recipe below) actually turned out pretty good.
I wouldn’t call fennel my favorite vegetable, but I might eat it again. It’s a very strange veggie- it almost tastes like black licorice. It has a very faint flavor of licorice, not too overpowering. The texture reminds me a little of leeks too. If you’re a fan of black licorice, you will definitely like this, if not- give it a try if you’re feeling daring- you just might like it.
Sigh… So I have a confession to make.
This is really embarrassing and I can’t believe I am about to tell you this: So I went to the store with the goal of buying a Rutabaga. This is another one of those veggies that I have never seen or ate before and I wanted to try it. I did no research what-so-ever before heading to the store, so I grabbed the weird looking veggie labeled “Rutabaga” and headed home. Well, as it turned out I purchased Fennel. I guess the label at the store was wrong and I thought fennel was a rutabaga the whole time. I realized this while looking at a recipe for rutabaga, and nothing made sense! So I had to quickly rearrange my dinner plans and learn how to prepare the fennel for our dinner. Oh well, at least I have learned a lot this week.
- 2 Fennel bulbs- with the fronds on top attached
- 1/2 Cup vegetable broth
- 1/2 of a lemon
- Olive oil
- Salt and fresh ground pepper
- Parmesan cheese
Cut the tops off of the bulbs (save for later) and slice the bulbs long ways, into about 8 slices.
Coat a skillet with olive oil and sear each side of the fennel pieces until browned.
Once browned, add the broth, juice of the lemon, and salt and pepper.
Cover and simmer for about 10 minutes, or until the pieces are soft.
Remove the fennel from the pan and serve it on a plate, pour some of the leftover liquid over the top, along with a generous amount of parmesean cheese.
Lastly, sprinkle some of the reserved green fronds over the top as a garnish. Beautiful!
(Thank you to this blog for saving me and teaching me how to cook my fennel!)