Fennel is a flavoring agent. Video
Fennel is a versatile flavor that can be used in many dishes. It has a rich aniseed aroma and a sweetish aftertaste, when raw it has a clear structure, while when cooked it becomes soft and juicy. This plant is widely used in Mediterranean, French, Italian recipes.
How to choose and prepare fennel
Choose small, young bulbs as they are more delicate in flavor. Fennel should be white, free from the slightest spots with bright fresh shoots. The bulb should be heavier in weight than it seemed to you in volume.
Wash the fennel bulb and trim the greens for decoration. Trim the top and bottom, if you have not very fresh and young fennel, remove the top layer from the bulb. Cut the onions into quarters and remove the hard cores from each, the fennel is now ready to use.
Fennel seeds are also widely used in cooking. They are put in beans, stews and fried meats, tagines and Indian dishes for flavor.
Fennel is very refreshing to the taste of salads. To add this vegetable, you need to chop it very thinly. The best way to do this is with a special tool – a mandolin. Fennel is appropriate for any fresh salad with a light dressing. Try this recipe for a light citrus salad:
– 1 medium fennel onion; – 1 small head of Chinese cabbage; – ¼ cup of chopped basil leaves; – 1 tablespoon of chopped mint; – 2 tablespoons of orange juice; – 1 tablespoon of lemon juice; – 1 and ½ teaspoon of liquid honey ; – 1 teaspoon of Dijon mustard; – ¼ cup of olive oil; – salt and pepper.
Finely chop the cabbage, finely chop the fennel. Place kale, fennel, mint, and basil in a bowl. In a blender bowl, whisk citrus juices, honey, mustard, salt and pepper, add olive oil. Season the salad, stir and refrigerate for an hour or more.
Fennel in broth and soups
Fennel is an excellent substitute for onions in broths and soups. This information is especially relevant for those who have food allergies to onions. Fennel is added to the broth at the beginning of cooking by cutting the onion in half. In soups, fennel is cut into small cubes and put together with other vegetables – carrots, celery.
Fennel can also replace onions in sauces. For example, in béchamel or marinara sauce
Fennel is always appropriate in various stews, vegetable casseroles, it is often placed in risotto with or instead of onions. Caramelized baked or stewed fennel with its slightly licorice flavor is a great side dish for meat. To cook 2 medium fennel onions, use:
– 2 tablespoons of olive oil; – ¼ cup of dry white wine; – ½ cup of chicken stock; – salt and ground pepper.
Peel the fennel, cut the greens, cut the onion lengthwise into eighths, and chop the greens. Heat the oil in a saucepan, fry the fennel pieces until golden brown, season with salt and pepper. Pour in wine and cook over low heat, stirring occasionally. When the wine is boiled down, pour in the broth and cover. Simmer over low heat for 10-15 minutes. Garnish with herbs before serving.