Fennel, a slightly sweet, licorice-like root vegetable, isn't just available year-round; it's also incredibly versatile, largely in part because its bulb, stalks, and fronds are all edible. A key ingredient in Mediterranean and Californian cuisine, fennel tastes amazing roasted, grilled, or sautéed. To make the most of fennel, read our tips for washing and prepping this multifunctional root vegetable.
First up? This well-balanced salad with arugula, fennel, and goat cheese. Raw rhubarb tastes like crunchy, unripe strawberries, but a rapid roast with a glaze of honey results in soft, juicy, and slightly sweetened rhubarb stalks.
I love this salad because it combines so many textures: creamy, tender, and crisp. An easy and tangy balsamic vinaigrette lets the pure flavor of the vegetables shine. Enjoy for lunch or serve as a part of a dinner menu. Get the recipe for this elegant and delicious salad now.
This recipe calls for white fish, scallops, and shrimp, all of which can be purchased frozen and defrosted beforehand — a great way to enjoy the bounty of the sea on a shoestring budget.
Since all the ingredients cook quickly, dinner will be ready in less than half an hour. Make this tonight when you get the recipe.
When short on time, I can't deny the appeal of an easy, flavor-packed pasta dish. Since I'm also a fan of fennel, pine nuts, and Parmigiano-Reggiano, this is on the top of my to-make list. Check out this herb-y recipe when you read more
These apple recipes would be fun at any Winter-themed dinner so get them now after the break.
I was worried that the ribbons of shaved fennel would overpower the salad, but the fennel is mild once mixed with the oranges, arugula, ricotta salata, and a complex red wine vinaigrette. Brighten your Winter salads by reading more.
It's like a more substantive version of celery — same kind of texture, but a lot more personality. I'm a total fan of its distinct taste, but I know some who aren't so in love with the licorice-like veggie.
What do you think? Are you a fennel fanatic or not so into it?
Source: Flickr user quinn.anya
Check out the vegetarian-friendly recipe and read more