Have you ever wondered how to work with this interesting vegetable in the kitchen?
Did you know that fennel is edible from the bulbs to the flowers?
Cook recipes with fennel and add healthy crunchy goodness to your diet
Fennel soup Avgolemono
There are many variations on Avgolemono soup, the classic recipe is with chicken and broth. However, we have a recipe for an excellent fennel Avgolemono for you.
- 2 bulbs of fennel
- 1 medium onion
- 2 eggs
- 1 tablespoon of butter
- 2 tablespoons of lemon juice
- 3 tablespoons of olive oil
- 1.5 liters of water
- Fennel hair and lemon slices for garnish
- First, cut the fennel into very thin slices and dice the onion
- Set aside a handful of chopped fennel
- Heat the olive oil in a pot and fry the onion and fennel on it for about 10 minutes
- After roasting the fennel and onion, add water, close the pot and cook until the fennel softens
- Heat the butter in a pan and fry the remaining handful of fennel on it. Fry until the fennel turns brown=caramelizes.
- Blend the cooked soup until smooth
- Beat the eggs with lemon juice in a bowl and pour into the blended soup, stirring constantly.
- Cook the soup with the egg, stirring constantly, for about 2 minutes until it thickens and season with salt and pepper.
Serve garnished with toasted fennel, fennel hair and lemon wedges.
If you want to improve the soup, you can use chicken stock instead of water and also add shredded chicken.
Baked fennel with parmesan and thyme
You can use this fennel recipe as a side dish or as a course itself.
- 3 fennel bulbs
- 1 tablespoon of softened butter
- 4 sprigs of fresh thyme
- 80 g of grated parmesan
- Clean the fennel bulbs and cut them in half
- Cook in the pot for about 15 minutes until soft
- Drain the cooked fennel and dry with a paper towel
- Grease a baking dish with butter
- Put the fennel cut side up in a baking dish and brush with the rest of the butter
- Sprinkle with grated parmesan cheese and add sprigs of thyme
- Bake in the oven at 250°C until the cheese is golden brown.
Baked fennel like this is great as a side dish to grilled goodies, try it with our grilled chicken recipes, for example.
You can experiment with this recipe. You can add other herbs, garlic, bacon, or omit the cheese.
Use your imagination and taste buds!
You and your children will definitely like this risotto, thanks to its sweet taste.
- 1.5 l of chicken or vegetable broth
- 90 g of butter
- 1 finely chopped onion
- 2 thinly sliced fennel bulbs
- 400 g arborio rice
- 180 g of grated parmesan
- fennel hair for garnish
- First, boil the stock in a pot, you’ll need it hot
- Melt 60 g of butter in another saucepan
- Put the onion, chopped fennel in the melted butter and cook until the onion and fennel are soft (about 10 minutes)
- When the onions and fennel are soft, season with salt (be careful with the salt, you will be adding cheese at the end and it is quite salty in itself) and add the rice
- Toss the rice with the onion and fennel until coated in butter
- Add a ladleful of hot stock to the rice and cook, stirring constantly, until all the water has boiled away
- Next, add broth, but always after the previous portion of broth has been absorbed
- Continue adding stock until the rice is al dente and the risotto has a creamy consistency (this will take about 20 minutes)
- When the risotto has the desired consistency, remove from the heat, stir in the remaining butter, grated Parmesan cheese and a spoonful of fennel hair
Serve the finished risotto immediately, sprinkled with fennel hair and parmesan.
At the end, you can drizzle fennel oil on the risotto and add roasted fennel.
Marinated fennel with burrata
Make this recipe with fennel as a great crunchy salad, or use it as an appetizer to tempt the taste buds for the next course.
- 2 fennel bulbs, cored
- rind from one lemon cut into thin strips
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 1 burrata
- a handful of fresh mint
- slices of bread to serve
- Cut the fennel into very thin slices
- Put the fennel in a bowl, cover with lemon juice, olive oil and add the lemon zest
- Season with salt and pepper and mix everything
- Leave to marinate for about 10 minutes
- Meanwhile, toast the bread slices until crispy
- Put the marinated fennel on a plate, add the burrata and sprinkle with mint
Before serving, pour a spoonful of olive oil over the whole plate and garnish with fennel hair.
Did you like the salad? Try our other fennel salad recipes .
Instead of burrata, try using mozzarella or Balkan cheese.
Discover similar tips
- 0.5 – 1 l of olive oil (depending on the size of the fennel)
- 1 piece of fennel with petioles and leaves
- Break the fennel into parts and wash
- Cut the fennel into small pieces and mix with the oil and put in the pot
- Bring the oil with the fennel to a boil, when it boils, reduce to a very gentle simmer and let it bubble for 1 hour.
- After an hour of cooking, let the oil cool
- After cooling, strain through a sieve
- Gently mash the rest in the sieve with a wooden spoon or a spoon. That way you get more flavor in the oil
Store the oil in a closed bottle and in the refrigerator.
Use the oil to flavor fennel recipes, other salads, or other goodies.
Cake with anise syrup
This sweet fennel cake recipe should not be missing after any Sunday lunch.
- 1 tablespoon of fennel seeds
- 1 fennel bulb, core removed (about 225 g)
- 2 tablespoons of butter
- 250 g of scalded almonds
- 250 g of shelled unsalted pistachios
- 6 eggs
- 250 g of sugar
- 1 small fennel bulb, core removed
- 4 star anise
- 1 teaspoon of fennel seeds
- 1/2 teaspoon of anise seeds
- 250 ml of water
- 125 g of sugar
- Dry roast 1 tablespoon of fennel seeds in a pan until fragrant (about 3 minutes). Pour the roasted seeds onto a plate and set aside
- Thinly slice 1 fennel bulb
- Fry the fennel over a low heat in butter until soft (about 10 minutes) and set aside
- Place the almonds and pistachios in a blender and blend until smooth
- Crack all the eggs and separate the whites from the yolks
- Beat the egg yolks with the sugar until foamy
- Very carefully mix the nuts, toasted seeds and fennel into the yolk foam
- Beat the egg whites in a bowl and gently fold them into the dough
- Pour the batter into the cake tin and bake for about 40 minutes at 180°C
- After baking, let the body cool down
- While the cake is baking and cooling, prepare the syrup
- Fry star anise, anise and fennel seeds in a pan (fry for about 3 minutes)
- After 3 minutes, add finely sliced fennel, sugar, cover with water and bring everything to a boil until the fennel is soft and the mixture is thoroughly cooked (20 minutes)
- Allow the cooked syrup and all the spices to cool to allow the flavors to meld
- Strain the cooled syrup through a sieve
- Pour the syrup over the cooled cake body and let it soak
The cake is best enjoyed cut into pieces, decorated with whipped cream and poured with a spoonful of syrup.
If you are a cake fan, try our other sweet cake recipes .
You certainly know this tea in the version for small children and toddlers. This one, however, is scented with mint and spiced with a little ginger.
- 1 tablespoon crushed fennel seeds
- 350 ml of water
- a piece of fresh ginger
- 3 fresh mint leaves
- Grate the ginger
- Bring water to a boil in a small pot
- Pour the fennel seeds, ginger and mint leaves into the boiling water
- Boil the water with the ingredients until it reduces a little, to about 250 ml
- After brewing, strain the tea through a strainer and sweeten with honey to taste
If you want to prepare fennel tea for toddlers, put a teaspoon of fennel seeds in a mug and pour hot water from the kettle over it. Leave to infuse for about 10 minutes and strain the tea.
The tea prepared in this way is given spoonfuls to children suffering from tummy aches.
How to properly handle fennel: tips, types!
This vegetable can be prepared with almost all kitchen preparations.
Fennel can be baked, boiled, grilled, fried, marinated, but also eaten raw.
Each part of fennel is suitable for something different and it is necessary to properly separate and prepare them.
- The lower white part of fennel, which is most often eaten and cooked
- This part must be cut off from the green stems and the rest of the root before processing
- Peel off the dry outer parts and discard
- Fennel onions are cut into halves, wedges or thin slices as needed
- Fennel onions sometimes have a green center that needs to be peeled before eating raw
- The upper green parts of fennel, which resemble stalked celery in shape
- If they are young and soft, they can be prepared similarly to fennel bulbs
- Most often, however, this part of the fennel is used in broths and soups
- They are leaves that look like dill
- Fennel oil is most often prepared from them
- It is used as a decoration for fennel dishes
- The seeds are best known as spices
- Their use is mainly known to mothers, who prepare tea from them for small children
- Fennel flowers are also edible
- They are most often used dried and are called yellow gold
If you cut off the green stems from the fennel and put the white part in a bowl of water, new stems with leaves will sprout in a few days 🙂
Are you interested in this vegetable?
Don’t be afraid to put it in the shopping basket at the store, or plant it directly in the garden and enjoy its delicious taste.
Get into our amazing fennel recipes ASAP!
Enjoy your meal!