Organic Fennel 1 Bulb

Description

Fennel:

Also called sweet anise, it has a look and texture something like celery but belongs to the parsley family. Native to southern Europe, it has a round white bulb, and light green stalks topped with feathery fern like green leaves. The entire plant is edible and has a delicate sweet liquorice flavour and fragrance. Popular in Italian, French and Chinese cuisines, fennel is used raw and cooked.

 

Keep refrigerated for up to a week.

Prep and cook:

Snip off the fronds and reserve to use as an herb or garnish.

Trim the stalks, slice off the bottom of the bulb, and peel off the outer layers. Then halve core and cut into wedges. Eat fresh add to raw vegetable platters, or thinly slice and add to salads. Cooked, fennel’s flavour mellows. Boil, braise, sautéed, grill, roasted, or broil as a side dish, or add to soups and roasts.

 

Goes with: Herbs, spices, and flavours such as: Balsamic vinegar, coriander, cream, dill, dry sherry, garlic, lemon, olive oil, oregano, thyme.

Foods: White fish, olives, oranges, pancetta, parmesan, pork, potatoes, red onions, tomatoes.

 

Highlights:
Low in calories and sodium.

No cholesterol

Provides, vitamin C and potassium.