Fennel can be served raw as a crudité, in salads and coleslaws or cooked as an accompaniment to fish dishes and seafood recipes. If preferred, the strong aniseed flavour can be mellowed by briefly blanching.
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Fennel can be served raw as a crudité, in salads and coleslaws or cooked as an accompaniment to fish dishes and seafood recipes. If preferred, the strong aniseed flavour can be mellowed by briefly blanching.
Diced fennel can be used in purées, seafood risottos, bouillabaisse and ratatouille. Adam Byatt uses diced fennel in his recipe for Grilled razor clams with chilli, fennel and thyme while Galton Blackiston adds it to his piccalilli. Diced fennel is best when blanched in salted boiling water before use.