Chop fennel’s bright green feathery fronds and stir into sauces in place of parsley or dill (add at the end of cooking). Dice unblemished, creamy white fennel bulbs and add to hearty soups and stews to impart fennel’s clean, licoricelike flavor.
Stir 1/4 cup minced fennel fronds into 1 cup low-fat sour cream or plain whole yogurt; add 1/4 teaspoon garlic powder, 1/4 cup minced green onion, a little rice vinegar, and salt and pepper to taste. Serve with sliced red bell peppers, jicama, and whole-grain crackers.
Combine 1 cup thinly sliced fennel bulb, 1 grated Granny Smith apple, and 1 cup shredded red cabbage. Whisk together 1/2 tablespoon lime juice, 1/2 tablespoon olive oil, and 1/4 teaspoon honey. Pour over fennel mixture and toss. Garnish with chopped fennel fronds and crumbled feta cheese.
In a large pan, toss cubed fennel bulb, carrots, potatoes, parsnips, and onions with olive oil, kosher salt, and pepper until coated. Roast at 400 degrees until tender and browned, about 30 minutes.
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