Type what you have

Ingredients

• ✓ fennel bulb
• butter
• vegetable broth
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Pour in broth, and simmer until fennel is tender, about 15 more minutes.
2. 2 Ladle into soup bowls and season with salt and pepper.

By ADAMGODES

Ingredients

• ✓ fennel bulb
• carrot
• olive oil
• sriracha salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
3. 3 Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
4. 4 Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ fennel bulb
• olive oil
• salt
• lemon pepper

Instructions

1. 1 Chop fennel greens and set aside.
2. 2 Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

By Marianne

Ingredients

• ✓ fennel bulb
• leek
• bay leaf
• vegetable bouillon
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ fennel bulb
• butter
• half-and-half
• creme fraiche
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
2. 2 Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

By RUPERTLSSMITH

Ingredients

• ✓ fennel bulb
• chicken broth
• gorgonzola cheese
• bread crumb
• salt

Instructions

1. 1 Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
2. 2 Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
3. 3 Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
4. 4 Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
5. 5 Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

By Christine L

Ingredients

• ✓ fennel bulb
• garden blend
• orange
• kalamata olive
• orange vinaigrette

Instructions

1. 1 Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

By Dole

Ingredients

• ✓ fennel bulb
• carrot
• salt
• black pepper
• olive oil
• thyme
• maple syrup
• orange zest

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
3. 3 Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

By France Cevallos

Ingredients

• ✓ fennel bulb
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
2. 2 Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.

By Marcia

Ingredients

• ✓ fennel bulb
• fennel frond
• onion
• olive oil
• turkey sausage
• pizza dough
• pizza sauce
• mozzarella cheese
• garlic

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Toss fennel and onion slices with olive oil; spread out on the baking sheet.
3. 3 Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
4. 4 Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
5. 5 Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
6. 6 Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

By Jenwee99

Ingredients

• ✓ fennel bulb
• water
• white wine vinegar
• salt
• turbinado sugar
• olive oil
• chive

Instructions

1. 1 Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Place sliced fennel in a colander and rinse well.
3. 3 Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
4. 4 Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.

By Kim's Cooking Now

Ingredients

• ✓ fennel bulb
• potato
• cheddar cheese
• butter
• all-purpose flour
• chicken broth
• heavy cream
• salt
• pepper
• nutmeg

Instructions

1. 1 In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
2. 2 In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
3. 3 Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.

By Dietz Watson

Ingredients

• ✓ fennel bulb
• coconut oil
• shallot
• chicken stock
• apple juice
• white wine
• apple
• thyme
• bay leaf
• salt
• black pepper
• feta cheese

Instructions

1. 1 Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
2. 2 Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
3. 3 Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
4. 4 Serve hot sprinkled with feta cheese.

By lutzflcat

Ingredients

• ✓ fennel bulb
• potato
• red bell pepper
• zucchini
• garlic
• olive oil
• salt
• vegetable bouillon powder
• rosemary
• balsamic vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
3. 3 Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

By anonymous

Ingredients

• ✓ fennel bulb
• olive oil
• lemon juice
• lemon zest
• salt
• arugula
• grape tomato
• parmesan cheese
• pine nut

Instructions

1. 1 Make the dressing: Whisk oil, lemon juice, lemon zest, and salt together in a small bowl.
2. 2 Make the salad: Combine arugula, fennel, tomatoes, Parmesan, and pine nuts in a large salad bowl. Drizzle dressing over top and toss to coat.

By chrissiek

Ingredients

• ✓ fennel bulb
• olive oil
• white balsamic vinegar
• garlic
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim stalks off the fennel, setting green fronds to the side to later use for garnish, if desired. Trim root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
3. 3 Whisk olive oil, vinegar, garlic, thyme, salt, and pepper together in a small bowl; brush mixture over fennel slices.
4. 4 Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Transfer to a serving platter and garnish with green fronds, if desired.

By France Cevallos

Ingredients

• ✓ fennel bulb
• olive oil
• carrot
• garlic
• tomato
• chicken broth
• chicken
• ditalini pasta
• basil pesto
• parsley
• parmesan cheese

Instructions

1. 1 Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
2. 2 Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.

By Campbell's Kitchen

Ingredients

• ✓ fennel bulb
• green bean
• olive oil
• basil
• salt
• pepper
• feta cheese

Instructions

1. 1 Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. 2 Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

By FOXLAIRFARM

Ingredients

• ✓ fennel bulb
• celery root
• sweet onion
• salt
• black pepper
• granny smith apple
• heavy cream
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
3. 3 Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
4. 4 Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

By Jani Whitsett

Ingredients

• ✓ fennel bulb
• baby red beet
• baby gold beet
• spring mix
• mandarin orange
• mint
• shallot vinaigrette
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
3. 3 Cool slightly; remove skin from beets and cut into wedges.
4. 4 Trim off fennel leaves and stalk; cut into very thin slices.
5. 5 Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
6. 6 Sprinkle cheese over salad.

By Dole

Ingredients

• ✓ fennel bulb
• olive oil
• chicken broth
• honey
• white wine
• mustard seed
• salt
• pepper

Instructions

1. 1 Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

By shari p

Ingredients

• ✓ fennel bulb
• butter
• garlic
• thyme
• white wine
• chicken broth
• orange
• salt

Instructions

1. 1 Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
2. 2 Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
3. 3 Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
4. 4 Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

By Brian Genest

Ingredients

• ✓ fennel bulb
• celery
• red onion
• parsley
• lemon
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

By Danielle DePasquale

Ingredients

• ✓ fennel bulb
• butter
• onion
• arborio rice
• vegetable broth
• heavy cream
• parmesan cheese
• parsley
• black pepper

Instructions

1. 1 Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.
2. 2 Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.
3. 3 Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

By SunFlower

Ingredients

• ✓ fennel bulb
• onion
• olive oil
• white wine
• linguine pasta
• tomato
• lemon
• pine nut
• parmesan cheese

Instructions

1. 1 Cut fennel bulbs in half, lengthwise; remove tough cores. Thinly slice fennel bulb halves lengthwise. Slice onions in half lengthwise; thinly slice onions lengthwise.
2. 2 Heat olive oil in a large skillet over medium heat. Add fennel and onions; cook and stir until onions are translucent, about 8 minutes. Add wine; increase heat to medium-high. Cook, stirring often, until wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1/4 cup pasta water. Drain linguine; keep warm.
4. 4 Stir tomatoes into fennel mixture; cook until tomatoes soften, about 3 minutes. Stir lemon juice and pine nuts into fennel mixture.
5. 5 Stir linguine into fennel mixture; stir in reserved pasta water. Cook over high heat, stirring until hot and thoroughly combined, about 2 minutes. Top servings with Parmesan cheese.

By cookinwithmom

Ingredients

• ✓ fennel bulb
• beet
• golden beet
• mache
• goat cheese
• avocado
• basil vinaigrette
• pumpkin seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
2. 2 Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
3. 3 Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
4. 4 Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ fennel bulb
• olive oil
• onion
• carrot
• green bell pepper
• red bell pepper
• herb mix
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add carrots, bell peppers, and fennel; cook, stirring occasionally, until softened but still firm to the bite, 5 to 10 minutes. Season with Italian herbs, salt, and pepper.

By Lena

Ingredients

• ✓ fennel bulb
• olive oil
• black pepper
• salt
• basil
• parsley
• lemon
• lemon zest
• black pepper
• thyme
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.
3. 3 Grill fennel slices on the preheated grill until charred, about 5 minutes per side; transfer to a serving platter.
4. 4 Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl.
5. 5 Sprinkle fennel slices with Parmesan cheese and drizzle lemon mixture on top.

By Marcia

Ingredients

• ✓ fennel bulb
• olive oil
• onion
• garlic
• seafood broth
• potato
• roma tomato
• saffron
• white fish
• shrimp
• bread

Instructions

1. 1 In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
2. 2 Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
3. 3 Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

By Campbell's Canada

Ingredients

• ✓ fennel bulb
• olive oil
• leek
• celery
• white onion
• baking potato
• salt
• black pepper
• water
• vegetable bouillon

Instructions

1. 1 Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
2. 2 Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.

By Fiona G