The truth behind fennel
Did you know that Fennel is a great source of fiber, vitamin C and potassium! When picking out fennel, find a bulb with short, tight, overlapping celery-like stocks. Find one that is fairly large and with bright white bulbs that are compact and not spreading! Storage and preparation are easier than it may appear. Cut off and get rid of the feathery tops and stems from the bulbs before you use them. Trim away any yellow or bruised leaves and then cut each bulb in half (stem end). Have never used or cooked with fennel? It is similar to anise or licorice and when you cook with it, the strong flavor is toned down. You can either grill, roast, steam or even serve it raw for a stronger flavor. One of my favorite things to do is to either add it to a protein dish or brown rice or quinoa. Below are a few of my favorite recipes with Fennel!
Quinoa Fennel Pilaf
1 cup quinoa
1/2 small white onion, finely chopped
1/2 c. celery, diced
1 small fennel bulb, trimmed, cored and diced
1 tablespoon extra virgin olive oil
1 1/2 cups water
freshly ground black pepper
-Rinse the quinoa in a bowl in at least 5 times until the water runs clear and drain.
-Cook the onion, celery, and fennel in olive oil in a heavy saucepan over medium heat, stirring occasionally, until the onion is softened, about 5 minutes.
-Add the quinoa and sauté over medium-high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and pepper to taste and cook over medium-low heat, covered, until the quinoa is tender and the liquid is absorbed, 12 to 15 minutes.
Grilled Salmon with Lemon Fennel
Ingredients:
2 small fennel bulbs, quartered and cored
1/2 small red onion
juice of 2 lemons
2 tablespoons extra virgin olive oil
freshly ground black pepper
1 teaspoon chopped, fresh dill
Directions:
-Slice the fennel and onion as thinly as possible.
-Toss the fennel and onion with the lemon juice, olive oil, and pepper. Sprinkle with chopped dill.
Grill the Salmon and serve with Fennel! 🙂
