Fennel is among the most versatile of vegetables: it’s good whether it’s eaten raw in salads, or cooked in any number of ways, and I use it as an aromatic vegetable, often instead of celery, in mirepoix (diced carrot, onion, and celery) and other preparations. Cultivated fennel forms a compact, pale white bulb that is topped with fibrous green stalks and feathery leaves. The flavor is reminiscent of anise or licorice. Look for firm, undamaged bulbs that have no signs of drying or shrinking. The fronds should be fresh and vibrant. To prepare fennel, trim away the darker fibrous stalks and bottom end, and remove any outer layers that are tough or blemished. Fennel should be cut close to the time it is needed, as it will oxidize and brown over time. Cover cut fennel with a damp cloth to protect it. Many recipes ask you to remove the core, but I don’t find it necessary; on the contrary, I like the taste of the core and find it quite tender. The feathery dark green fennel leaves can be stripped from the stalks and chopped to use as a flavorful garnish. Wild fennel is an uncultivated variety of fennel that does not produce a bulb. Its leaves, flowers, pollen, and seeds are all very flavorful and useful in stuffings, marinades, garnishes, and sauces. If it grows in your region, forage for it in the wild.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim: 2 or 3 fennel bulbs.
Step 2
Trim away the root end, cut off the leafy tops and fibrous stalks, and peel away any bruised outer layers. Cut each bulb in half and then into three or four wedges. In a heavy-bottomed pan, heat 2 cups water with: 1/4 cup white wine (optional), Fennel tops, 4 thyme sprigs, 4 savory sprigs, 1 bay leaf, 1/2 teaspoon fennel seeds, crushed, Salt.
Step 3
Bring to a boil and turn down to a simmer. Pour in: 3 tablespoons extra-virgin olive oil.
Step 4
Add the fennel and cook, turning now and then, until tender, about 10 to 12 minutes. If the water boils away before the fennel is done, add more water. Taste for salt and add as needed along with: A squeeze of lemon juice.
Variations
Step 5
Brown the fennel wedges in a little olive oil before adding the water, wine, and spices.
Step 6
Artichokes can be cooked the same way. Trim them into wedges with the stem attached, if possible. While the artichokes are simmering, cover with a piece of parchment paper to keep them from discoloring.
