Eat More Fennel

I love fennel. I think you should love it too.

Braised Fennel

Cut 2 large fennel bulbs into quarters, cutting out the tough bottom part of the core.

Place in a ceramic dish that is not much bigger than necessary to fit the fennel.
Dab with 1 T butter
Pour over 1/2 cup of vermouth and 2 T of water.
Seal tightly with foil.
Bake in a 350F oven for 30 - 45 minutes, until soft and tender.

Remove the foil and place a few thin slices of chevre on top, return to the oven, under the broiler to brown the cheese.

I generally make this as a side for white fish or roast pork. Sometimes I add a couple of apples (cut into wedges) for a bit of sweetness.

Fennel Pear and Truffle Salad

Core the fennel bulbs.
Slice the fennel bulbs very thinly with a mandoline or a Benriner slicer.
Peel, core, quarter and thinly slice 1 pear for each fennel bulb
Drizzle some white truffle oil (Truffle oil is expensive but you only need a little bit) over the fennel and pear, and toss well.

Add a handful of toasted hazelnuts or walnuts and serve with a couple of parmesan shavings over top.

This is one of my favourite salads and I serve it with pretty much everything, but it really sings when paired with white fish.

If that's not enough fennel for you, Check out Clotilde's Fennel and Orange Peel Soup