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I have just received some fennel in my veg box..what do I do with it?

(38 Posts)
isaidno Tue 07-Aug-07 08:31:43

Help please!

Sheherazadethegoat Tue 07-Aug-07 08:38:41

there is a lovely jamie oliver recipe for trout and fennel called tasty fish bake or some such. do a search on teh bbc recipe bit. honestly it is delicious.

littlelapin Tue 07-Aug-07 08:39:00

Message withdrawn at poster's request.

Sheherazadethegoat Tue 07-Aug-07 08:39:45


Bewilderbeast Tue 07-Aug-07 08:42:09

Italian chicken stew. Can provide recipe when I get home this evening if you're interested. It's delicious with nice crusty bread and a chilled glass of white wine.

jaynehater Tue 07-Aug-07 08:53:07

Like little lapin, I use it in salads, esp shredded v. thin and tossed with orange segments, and red onion.

Once, when I was short a vegetable for roast dinner, I thin sliced onions and fennel, and sauteed them together for a minute, then added white wine, reduced,added cream, and reduced again then let that simmer for a bit but not long enough to sog up, and added a little parmesan. That sounds weird, but dh raved about it, and he's an utter food ponce.

littlelapin Tue 07-Aug-07 09:12:42

Message withdrawn at poster's request.

jaynehater Tue 07-Aug-07 09:20:33

<It's my middle name, lapin, hence the hate>

Just for me personally, I like it on other people, it's just such a naff 70's spelling, and it gives me something to nark at my dad about!

Here, napkin for that dribble.....

littlelapin Tue 07-Aug-07 09:22:37

Message withdrawn at poster's request.

hoxtonchick Tue 07-Aug-07 09:24:28

i saw fennel pesto the other day .

jaynehater Tue 07-Aug-07 09:24:59


I've never braised it your way - that'll go on my to do list for this week!

This is great, it's like having your own personal Delia.

Charlie999 Tue 07-Aug-07 09:26:36

give it to someone else.....uuuurrrrgggghhh

Do you like aniseed? You can roast fennel bulbs - I ate one once thinking it was a roast potato

jaynehater Tue 07-Aug-07 09:26:57

Fennel pesto? <wonders.......>

Lapin, you stay strangely quiet regarding the abundance of white wine.......

littlelapin Tue 07-Aug-07 09:29:36

Message withdrawn at poster's request.

vonsudenfed Tue 07-Aug-07 09:32:37

Also, makes a yummy pasta sauce - slice thin and roast it in the oven with olive oil, lemon juice, small bit of lemon zest, half a chilli and some capers (at about 200 for 30 min and cover the tray with foil so it doesn't burn). Add more lemon juice and olive oil and some parsley, toss with spaghetti and parmesan. One bulb makes enough for 2 people.

We have fennel coming in our veg box tomorrow, and that's the fate in store for it!

paddingtonbear1 Tue 07-Aug-07 09:32:56

My dh really likes fennel. I'm not so keen. So he chops it up and hides it in the spag bol!

jaynehater Tue 07-Aug-07 09:35:03


jaynehater Tue 07-Aug-07 09:36:32

lapin, fennel pesto - just replace the basil?

I've done sorrel pesto before, but never fennel. Do you just use the fronds, or the actual bulb?

I'm the same as you, I detest pernod or aniseed, but in fennel it just seems more acceptable.

isaidno Tue 07-Aug-07 09:43:25

I don't mind aniseed, but as a fennel virgin, think i ought to try it cooked first.

would like to see that chicken recipe bewilderbeast.

Might try that cream and wine thing too..


littlelapin Tue 07-Aug-07 09:48:14

Message withdrawn at poster's request.

jaynehater Tue 07-Aug-07 10:01:14


isaidno - you go from fennel virgin to fennel addict quite quickly...!

I luck out because although there are no box deliveries up here, but our local tesco keeps buying in organic fennel then selling it off for buttons when no-one buys it....cue jh!

They do it with passionfruit, too - it's like they see them go wrinkly, and think, greugh, that's off.

All the more for me, then

littlelapin Tue 07-Aug-07 10:15:18

Message withdrawn at poster's request.

Bewilderbeast Tue 07-Aug-07 19:45:44

Italian chicken stew:

300g boneless skinless chicken breasts or thighs cut into chunks
1 onion finely chopped
1 fennel bulb sliced
1/2 tsp dried oregano
1 dried chilli, chopped
2 cloves garlic, crushed
1 tin chopped tomatos
1 tin cannelini beans
200ml chicken or veg stock (may need more)
black olives (a good handful, stoned)

Brown chicken in olive oil, remove from pan. Cook the onion and fennel gently for a few minutes to soften. Return the chicken to the pan. Add the tomatos, garlic, chilli, oregano and stock. Bring to the boil.. SEason, cover and simmer for 20 mins. Add the drained beans and olives, cook for 5 more minutes, serve with crusty bread.

Can't remember where the recipe came from so I'm afraid I can't credit the creator.

Kathyis6incheshigh Tue 07-Aug-07 19:47:26

It's lovely in a stirfry, especially a fishy (eg prawns, or anything in oyster sauce) one.

littlelapin Tue 07-Aug-07 19:49:54

Message withdrawn at poster's request.

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