Fennel, (c) 2012, Judy Barnes Baker

Fennel is to vegetables what bacon is to meat. This mild cousin of anise can be used raw in salads or cooked in stews and soups, but it only reaches sweet, glorious perfection when braised, sauteed, or fried. If you have never tried it, you are in for a treat!

2 fennel bulbs (about 1 pound, trimmed)
1/3 cup olive oil
1/2 cup water
Black pepper
Grated Parmesan cheese

Cut off the stalks close to the bulb, reserving some of the feathery fronds to use as a garnish for the finished dish. Cut a thin slice off the root end and trim and discard any discolored parts of the bulb.

Slice vertically into 3/8-inch slices. Rinse the slices well with cold water and drain. Place in a large skillet and add olive oil and water.

Place over medium heat and cover pan. Cook, turning slices over occasionally, for about 20 minutes or until tender. Add more water if necessary. (The fresher the fennel, the faster it will cook.) When the fennel is tender, uncover the pan. Turn the heat up and continue to cook until all the water is absorbed and the slices are deep golden brown, turning to brown evenly on both sides. Sprinkle with salt and pepper and top with Parmesan. Serve hot.

Recipe adapted from Carb Wars; Sugar is the New Fat.

Servings: 4

Calories: 286, Protein: 2.5g, Fat: 28g, Total Carb: 8.5g, Fiber: 3.5g, Net Carb: 5.0g

There are two kinds of fennel:
Finocchio, or Florence fennel, has a bulbous base that is used as a vegetable.

Fennel seeds that are used as a spice come from common fennel, which has no bulb.

Fennel pollen, called “spice of the angels,” is also used as a spice. The fern-like greens of either plant can be used as an herb.

I used candied fennel as a dessert topping in one of the recipes in Nourished.

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(c) 2012, Judy Barnes Baker, www,

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!
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Raed Malass
11 years ago

Nice posts here is given.i like all post here is given so keep it up.

Judy Barnes Baker
11 years ago

It has a slight anise flavor, not much like licorice candy, which can be strong and harsh. I find it very pleasant. (I also love fennel seed in a spice blend as in a rub for roast pork or grilled steak, for example.)

11 years ago

I've never eaten the bulb. Does it have any of the licorice-like flavor of common fennel seeds and anise seeds?