This Week at the Coop: Fennel

Sitting next to the parsley and above the broccoli is the positively un-American giant herb fennel. Fennel, with it’s slight licorice-like flavor, is often used when cooking fish and meat, though it stands on its own as a side dish and makes a great salad. It is popular in Mediterranean cooking, in India, and in the Middle East.

Given its worldwide popularity, it is still under utilized in these United States. Astonishing, really, given how flavorful, healthy, versatile and inexpensive it is. This time of year, the fennel bulbs at the Coop will run about $1.50 to $2 for a 2-pound bulb – a good price. Organic fennel is more expensive, with bulbs running $4.50 apiece.

Cooking with fennel might be a little daunting for the uninitiated, but there’s nothing to it, really. Most dishes use the bulb only. The fibrous stalks and green, dill-like leaves of the plant can be set aside for another time. The green stuff can be used as a spice to impart an anise-like flavor to dishes. The best use for the non-bulb stalks is to flavor vegetable or chicken stock. It can stand in for celery in a traditional mire-poix, and gives stock a nice, full body.

As for the fennel bulb itself, one of the easiest ways to prepare it is simply to saute it in a pan with onions and a dash of salt. A large fennel bulb and two medium onions will make a good side dish for four to six people. Cook on a medium-high heat, mixing occasionally, for about 20-25 minutes. Near the end, add about a half-cup of wine. Let the wine cook off and you’ll have a delicious caramelized fennel dish.

Even easier: toss the fennel in olive oil and salt and roast it in the oven at 350 for about 30 minutes. Or braise it by adding stock to the dish and cooking it for an hour. Grated parmesan on top won’t hurt.

Fennel salads are tasty and a nice alternative to the traditional lettuce and veggie variety. Slice the fennel very thinly (a mandoline or food processor is helpful here) and add thinly-sliced apples, pears, or orange wedges. Top with shaved parmesan and toss with a simple vinaigrette.

Fennel can also be used in the most American of dishes, the stew. If you have a slow-cooker at home, just chop up a fennel bulb (you can quarter the bulb and cut 1-inch slices), a couple carrots, and some onions and put them in the slow cooker. Add spices (salt and pepper are required; a bay leaf is good; fresh thyme, oregano, parsley or basil are nice. Try different combinations). On top of this vegetable bed, place a bunch of meat. A cut up chicken works well, as does a cheap, fatty cut of beef. Short ribs make a great stew. Pour a couple of cups of water (or, better yet, stock) into the cooker, enough to cover the vegetables, and turn it on the high setting. Cook 8-12 hours. The longer it cooks, the better it will taste. If your slow cooker doesn’t retain liquid, you may need to add some water or stock while the dish is cooking. If the liquid is too greasy, you can skim the top layer off and get some of the fat out.

Cooked black beans make a nice addition to the stew, as do cut up potatoes or winter squash. An hour before serving, you can thicken the stew. Add some flour or corn starch to a half cup of water and mix it well before pouring the liquid into the dish and stirring it in.

Fennel is an amazing vegetable. Take the time to make it part of your repertoire. You won’t be sorry.