Fennel Bulb

Fennel bulb contributes sweet, licorice-like flavor and crunch.

Flavor

How to use it

Salad Crunch. Slice fennel thinly; its anethole oil complements citrus well.

Roast for Sweetness. Roast fennel to caramelize sugars, enriching its flavor.

Common mistakes

• Leaving the core makes it hard.
• Too much heat depletes oils, dulling sweetness.

What goes with fennel bulb

• Orange. Fennel's anise aroma contrasts orange's bright citrus.
• Parmesan. Parmesan’s umami-rich compounds deepen fennel's sweetness.
• Lemon. Lemon juice keeps cut fennel from browning, and its acid brightens fennel's sweet anise.
• Pork Shoulder. Fennel's anethole cuts through fatty pork and echoes the fennel seed in sausage.
• Salmon. Fresh anise notes and crunch lighten salmon's oily richness.
• White Wine. Wine acid and fennel's sweet anise combine well in braises and steamed shellfish.
• Butter. Butter’s fat mellows fennel's licorice-like edge.
• Grapefruit. Fennel's anise notes contrast grapefruit's acidity, creating a complex aroma.

Try tonight

• Raw shaved fennel salad.
• Roast with chicken and potatoes.
• Sauté with onions for pasta.

Storage

Store in the refrigerator wrapped in a damp cloth to retain moisture.