People rarely cook fennel on its own… but some do! There are several ways to cook fennel, including boiling, roasting and sautéing. Whatever cooking method should you choose, we will give you cooking temperatures and times! Translation in French: fenouil.
How do I cook fennel?
- Preparing fennel
- Cooking braised fennel
- Cooking fennel in an oven (roasted)
- Cooking fennel in a pan (sautéed)
What to pair fennel with?
Fennel is a classic ingredient in seafood dishes, and pairs well with everything from grilled salmon to roasted shrimp.
Before cooking with fennel, it’s important to properly prepare it. Remove the fronds from the top of the bulb and reserve them for later use. Cut off the bottom of the bulb and slice it in half lengthwise. Remove any tough outer layers and the core, and then slice or chop the fennel as desired.
Cooking braised fennel is a favorite of mine!
1. Prepare fennel by cutting the bulbs in 4 quarters (leave the core so that the leaves don’t fall out)
2. Brown the fennel quarters with butter in your pot for 2 minutes.
3. Cover with vegetable or chicken broth and cook on low heat for 15 minutes.
Optional: add lemon zest and a bit of brown sugar.
Cooking fennel in an oven. Roasting fennel in the oven at a high temperature brings out its natural sweetness and makes it tender.
1. Preheat the oven at 425°F (220°C)
2. Put the fennel halves on a baking tray. Spray with a little oil. Salt and pepper to taste.
3. Cook for 25 minutes or until tender (and caramelized).
Cook fennel in pan
Cooking fennel in a pan. Sautéing fennel in a pan with some oil or butter allows it to caramelize and become tender.
1. Pour a little oil in a pan / skillet, medium heat.
2. Sauté fennel in a pan for 5-7 minutes, or until it’s tender and slightly browned.
Fennel is a plant with a sweet, licorice-like flavor that is often used in cooking. It is a good source of vitamins C and K, as well as dietary fiber.