Why Aren’t More People Talking About Fennel?

Mixed Citrus And Fennel Salad

Recipe author: Spoon Fork Bacon

If you can peel an orange, you can make this salad, which is why it’s the perfect fennel intro for those who haven’t yet mastered the art of actual cooking.

Warm Caramelized Fennel And Leek Dip

Recipe author: A Cozy Kitchen

One can hide just about anything in cheese and it’ll be delicious, so if you’re not so sure about fennel yet, we suggest you test it out by making this decadent dip.

Fennel Chips

Recipe author: E Is For Eat

If you crave a crunch around 4pm each day, these fennel chips are a great alternative to store-bought, processed chips as well as a healthy option for those who might not love kale chips.

Fennel Salad With Walnuts And Avocado

Recipe author: Love & Lemons

This salad—simple, light and packed with healthful foods—plays well with just about any meal while also serving as a standalone supper for those looking to eat clean.

Fennel-Spiced Tofu Bolognese

Recipe author: The Pig & The Quill

Fennel is so often paired with sausage that using it in a vegetarian recipe helps duplicate the flavor of a meat-centric dish. Fennel seeds are used to flavor tofu in this “fauxlognese.”

Slow-Roasted Citrus Salmon With Fennel And Parmesan

Recipe author: Half Baked Harvest

Roasted fennel is delicious, especially when sprinkled with Parmesan (as it is here). It’s also super easy to make with or without the salmon and noodles included in this (amazing) recipe.

Caramelized Spring Onion And Fennel Pizza With Beer Crust

Recipe author: Girl Versus Dough

This pizza recipe uses both fennel fronds and bulbs, which basically means it’s super healthy. Right? (Side note: This blogger also has a recipe for wine-infused pizza crust, and we don’t know why she isn’t our best friend yet. Call us, Steph!)

Fennel Pollen Panna Cotta With Honey And Caramelized White Chocolate

Recipe author: Butter & Brioche

Apparently, fennel pollen is magical. To quote Saveur, “If angels sprinkled a spice from their wings, this would be it.” It’s been used for centuries in Tuscan cooking and is known to be the most potent and therefore flavorful form of the plant. If you can’t master this recipe, find more (easy) ways to cook with it here.

Article pulled from The Zoe Report*

 

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