Fennel?

[heightsyankee]

I subscribe to a CSA. I love it because I don't select my bushel contents and it forces me to try new things. This weekend I got a giant stalk of fennel in my delivery and am wondering if anyone has ideas other than shaving it in to a salad? I've looked at some recipes on line but would prefer something proven

[FrozenSunshine]

The first time we got fennel we tried this recipe and loved it.

www.epicurious.com/recipes/food/views/Fennel-Rubbed-Pork-Tenderloin-with-Roasted-Fennel-Wedges-351294


1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste
print a shopping list for this recipeview wine pairings

preparation

Preheat oven to 350°F with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

[moreace01]

I really don't have a recipe, but I believe I have baked fish on top of fennel and lemon slices.

And I know you don't want salads...but I really loved shaved fennel with oranges and olives. Or with apples and parmesan.

Sorry - that was probably not much help.

[dearprudence]

I love fennel on pizza, or braised and then broiled with parmesan. When you braise it, it really mellows out.

I'm reading that and realizing I must really like fennel with cheese.

[6fsn]

I love this Ina Garten tuscan white bean recipe. It's on my menu this week.

Serves 6


Ingredients:
1 pound dried white cannellini beans
1/4 cup good olive oil
4 cups chopped fennel, stalks, fronds, and core removed (2 large)
2 cups chopped carrots (4 carrots)
1 tablespoon minced garlic (3 cloves)
1 cup chicken stock
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese


Instructions:

Soak beans overnight. Cover and refrigerate.


Drain beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes or until the beans are very tender. Skim off any foam that accumulates.




Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Drain the beans and add them to the vegetables. Add the chicken stock, sage, rosemary, sal, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the pecorino, season to taste, and serve hot.

[mrswizard]

You can cut it into 1" thick slices or wedges -whatever and roast on high heat (like 400) with olive oil and Kosher salt. Just keep your eyes on it. Is so good!

HTH

[monpetitchou]

my husband just chomps on it like a carrot.

[heightsyankee]

Thanks! The winning suggestion is dearprudence I am going to make a white pizza and put the fennel on top. Wish me luck!

[Cheesecake]

Late to the game, but worth the share. My favorite (Italian) recipe with fennel is fennel and chicken with bechamel.
You boil 1 fennel for aobut 5 minutes, then cut into slices and place on the bottom of a casserole dish. Cube 2 smal or 1 large chicken breast and place cubes on top of fennel, season with salt and pepper. Pour a generous amount of beschamel over the dish and bake in a medium-hot oven until chicken is fully cooked and beschamel is browned a little.

Super tasty!