Fennel
A white layered bulb with crisp flesh and an aniseed aroma; this profile is not for fennel seeds.
What it offers and why to use it
A white layered bulb with crisp flesh and an aniseed aroma; this profile is not for fennel seeds. Remove the hard base and damaged layers; slice across the fibres for soups, roasting or salads.
Aniseed-like raw and sweeter when cooked.
From shopping to cooking
Choose
Choose firm, compact white bulbs without soft cracks.
Store
Refrigerate protected from drying and use promptly after cutting.
Prepare
Remove the hard base and damaged layers; slice across the fibres for soups, roasting or salads.
How to make the most of it
Good pairings
Potato, courgette, citrus and fish.
How to substitute it
Leek gives a milder result but does not reproduce the aniseed aroma.
Recipes with fennel
Aubergines stuffed with rice, fennel and blue cheese
Roasted aubergines filled with rice, fennel and tomato, brought together by blue cheese and finished with toasted walnuts.
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Fennel soup with roasted sweet potato
Smooth fennel, courgette and potato soup topped with golden oven-roasted sweet potato cubes.
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