Fruit and Vegetable Guide
Description: Much like a licorice-flavored celery, fennel is crisp and crunchy with a pronounced flavor when raw. Cooked fennel has a much milder anise flavor and a soft, not stringy texture.
Selection: Choose large, firm, crisp fennel with creamy white bulbs and bright green fronds.
Storage and handling: Fennel will keep in a plastic bag in the refrigerator for 3-4 days.
Preparation: Remove the fronds (reserve for use as an herb) and stalks. Trim a thick slice from the root end and slice the bulb in half. Remove the core from each half. Slice or chop if desired. Steam whole fennel bulbs in a basket over boiling water, covered, 8-15 minutes if you’ll finish cooking by some other method, or 20-35 minutes till tender if serving immediately. Microwave whole bulbs in a covered dish with a little water, 8-10 minutes.
Serving suggestions: Add chilled raw fennel to salads or vegetable trays. The bulb is often used in Mediterranean dishes (SIS, p. 124). Boil diced bulb and add to rice, pasta,
Nutrients: Vitamin C; potassium; fiber.
1 lb raw = 2 1⁄2 - 3 cups
© 2011 Mennonite Central Committee