What do I do with fennel?

Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor - as if pine nuts decided to join the party. Roasted Fennel 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced Olive oil Balsamic vinegar 1 Preheat oven to 400°F. 2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize. Serves 4.

Ok when you tell me what a Fennel is I will tell you lol You know I am blonde and that is my Excuse for not knowing

I have never cooked with it before but will enjot=y tryin it

hi i have a lovely recipe for you Braised Fennel This is a good recipe. If you like licorice try fennel. 12 small fennel bulbs or 4-6 large fennel bulbs, quartered 1/4 cup extra-virgin olive oil 3 cloves garlic, finely chopped 1/2 teaspoon red pepper flakes salt and pepper Bring a large pot of water to a boil and drop in the baby fennel bulbs or quartered bulbs. Return to a boil and cook 10 minutes, until the fennel is tender. Drain and set aside. In a frying pan large enough to hold all the fennel, heat the oil over medium-low heat, and add the garlic and red pepper flakes. Cook gently until the garlic has softened. Add the fennel and continue cooking, stirring to coat the fennel with the oil. Cook for an additional 5 minutes and serve hot or at room temperature try it and i hope you like it

Thinly slice it using a mandolin, you can then marinate it in oil and lemon juice and some herbs. This is what most italians do with it, they'll use it for an antipasta. otherwise, thinly slice it and toss it into a salad, it gives the salad a great punch of flavor. those are a couple of my favorite ways to use it.

You can slice it up super thin and shredd some cabbage too. Put it in a big bowl an toss with your favorite Italian dressing. Yummy@!

Fennel and Cucumber Salad: 3 large cucumbers, sliced 1 medium sweet onion, sliced thin (I think red onion would be good in this) 1 small fennel bulb, thinly sliced 3 tablespoons lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon lemon zest 1/2 teaspoon each salt and pepper (I bet sea salt would be good) toss it all up in a bowl and let chill for a few hours while the flavors combine. Can serve as-is, on top of a green salad, or add cooked, chilled pasta to make a pasta salad.