Our Favorite Fennel Recipes

Carmelized Fennel & Onion Pizza
(Farm News 5/27/14)

  • 1 storebought pizza crust, precooked
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 small fennel bulbs and stems, thinly sliced
  • 8 ounces mozzarella cheese, coarsely grated
  • freshly shaved Parmesan cheese

Preheat oven to 425 degrees. Heat 2 tablespoons olive oil in a large skillet. Add onion and fennel and cook over medium heat until onions are soft and golden and the fennel is tender, about 15 minutes. Brush crust with a thin layer of olive oil. Spread with grated mozzarella, and top with onion and fennel mixture. Season with salt and pepper. Bake until cheese is bubbly and golden. Remove from oven, sprinkle with shaved Parmesan and serve.

Linguine with Fennel and Tuna
(Farm News 5/26/15)   

  • 1 pound linguine
  • 2-4 small fennel bulbs,
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons capers
  • Coarse salt and ground pepper
  • 2 cans (6 ounces each) solid light tuna, drained

Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water. Thinly slice bulbs crosswise and chop the fronds; cook in 1 tablespoon olive oil in a skillet over medium-high heat, stirring occasionally, 7 minutes. Add to pasta along with lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water. Season with salt and pepper. Flake in tuna. Gently toss.

Braised White Bean and Fennel Bruschetta
(Farm News 5/26/15)

  • 2 tablespoons olive oil
  • 2-4 small fennel bulbs, bulbs thinly sliced and fronds chopped
  • 1/2 pound white beans, cooked until tender, drained
  • 1 cup dry white wine
  • 1/2 teaspoon chopped fresh thyme
  • Salt and freshly ground pepper
  • 1 baguette, cut into 1/4″ slices
  • 1/4 cup extra virgin olive oil, plus more for toasts
  • 2 large garlic cloves, halved

Preheat the oven to 350 degrees. Heat oil in a medium saute pan over medium-high heat. Add fennel and cook, stirring occasionally, until tender, about 7 minutes. Remove from heat.

Combine fennel, beans, wine, thyme, salt and pepper in a small ovenproof pan and bake, covered, for 1 hour, stirring after 30 minutes. Cool 15 minutes, uncovered. Remove the rosemary stem. Combine a third of the bean mixture and 1/4 cup olive oil in a food processor and process until smooth, adding the braising liquid until the mixture has the texture of hummus. Add another third of the beans, and pulse a few times. Transfer the mixture to a bowl and stir in the remaining whole beans. Season to taste with salt and pepper.

Meanwhile, brush the baguette slices on both sides with olive oil, toast until lightly browned (5 to 10 minutes), then rub with the cut sides of the garlic. Serve the toasts piled with the white bean mixture.

Sausage and Lentils with Fennel

  • 1 cup dried lentils (7 ounces)
  • 4 1/2 cups cold water
  • 1 1/2 teaspoons salt
  • 2-3 small fennel bulbs, stalks discarded, reserving fronds
  • 3 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 small carrots, cut into 1/4-inch dice
  • 1/2 teaspoon fennel seeds
  • 1 1/4 pounds sweet Italian sausage links
  • 1/2 teaspoon black pepper
  • 1 tablespoon red-wine vinegar, or to taste
  • Extra-virgin olive oil for drizzling

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.

While lentils simmer, cut fennel bulbs into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt. Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

Greek Fennel Skillet

  • 2 tablespoons olive oil 
  • 1 clove garlic, minced 
  • 2 fennel bulbs, cut into long thin strips 
  • 1 small onion, cut into thin strips 
  • 1 1/2 teaspoons lemon juice 
  • 1 small can chopped tomatoes, drained
  • salt and pepper to taste 
  • 3/4 cup feta cheese, crumbled 
  • 1/4 cup black olives, optional

In a medium frying pan, sauté  garlic in oil for one minute. Add fennel and onion and sauté until tender, 5 to 10 minutes. Add lemon juice and tomato and cook over medium heat until part of liquid evaporates, about 10 minutes. Season with salt and pepper to taste. Stir in crumbled cheese and olives.

Spring Vegetable Paella

  • 2 large fresh fennel bulbs, trimmed, each cut into wedges; 2 tablespoons chopped fronds reserved
  • 8 ounces turnips, peeled, cut into 3/4-inch pieces
  • 1 pound asparagus, trimmed, cut into 1-inch pieces
  • 1/4 cup plus 3 tablespoons olive oil
  • 1/4 cup plus 1 tablespoon chopped fresh parsley
  • 4 garlic cloves, chopped
  • 1 tablespoon paprika
  • 1 teaspoon saffron threads, crushed
  • 1 teaspoon salt
  • 4 green onions, chopped
  • 4 plum tomatoes, chopped, seeds and juices reserved
  • 2 1/4 cups arborio rice or medium-grain rice
  • 1 14-ounce can vegetable broth
  • 2 cups water
  • 3/4 cup dry white wine
Preheat oven to 450°F. Toss fennel bulbs, turnips and   asparagus, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed   baking sheet. Roast until tender and brown around edges.
Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt. Heat 3 tablespoons oil in large skillet over medium-high heat. Add green onion and sauté 1 minute. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley

Beet, Fennel and Orange Salad

For the Dressing:
  • ¾ cup freshly squeezed orange juice  
  • 3 tablespoons wine vinegar
  • ¼ cup olive oil  
  • ½ yellow onion, very thinly sliced
For the Salad:
  • 3-4 large beets
  • 1/2 teaspoon dried thyme
  • 1 oranges, peeled and cut in half
  • 1 medium fennel bulb
  • 1 apple
  • chopped fennel leaves for garnish

Preheat oven to 400 degrees. Put orange juice in a pot and place on the stove on medium-high for about 15 minutes. It will reduce by about three quarters. Allow to cool, then whisk in the vinegar, olive oil and onion.

Cut off beet leaves leaving 1 ½ inch stem. Place the beets and the peeled oranges in a roasting pan. Sprinkle with thyme. Add enough water to cover beets and then cover pan with foil. Roast at 400 degrees for 40 minutes or until the beets can easily be pierced with a knife. Allow to cool and then remove the skin of the beets. Once the skins have been removed, cut the beets into disks and the orange into smaller sections. Remove the tops of the fennel. Cut fennel bulb and apple into very thin slices using a mandolin or a very sharp knife. Toss the fennel, apple, beets and orange with the vinaigrette. Garnish with chopped fennel leaves.

Fennel Mayonnaise

  • 2/3 cup mayonnaise
  • 2 tablespoons orange or lemon juice
  • 4 teaspoons very finely chopped fennel bulb
  • 4 teaspoons finely chopped fennel leaves
  • 1 small clove garlic, minced

Mix the mayonnaise and orange or lemon juice until the mixture reaches a smooth consistency. Add the fennel bulb, fennel leaves, and garlic; mix thoroughly. Store tightly covered in the refrigerator for up to 1 week.