Fennel Vegetables Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I would like to present you my fennel vegetable recipe here. Fennel as a super side dish or as the main actor on the plate is quick to prepare and something special.
Fennel is healthy: the umbellifer was therefore named medicinal plant of the year in 2009.
As an eternal classic of Italian cuisine, it has long led a rather niche existence in Germany. Wrongly so! With its subtle aniseed note, it is an ingenious accompaniment to fish or meat, and with its finely pronounced flavour it also does well on its own on the plate.
We are now celebrating the renaissance of fennel bulbs in the kitchen. I show you the perfect preparation step by step with a cooking video. I wish you good luck and bon appétit!
Table of Contents
1. First Tips for Preparing Fennel Vegetables
For a wonderful fragrant fennel meal I have written down the following advice for you:
- Buy fresh, firm and juicy fennel bulbs.
- The skin should not appear dry or brown anywhere.
- Cut off the cabbage of the fennel bulb only after washing it.
- Put the cabbage aside. It is wonderful fresh for decoration and seasoning.
- The fennel bulb has different thicknesses – you should adjust the cooking times accordingly. The thicker part of the bulb takes longer 🙂
- You can slice or shave.
- You can quarter the bulb and cut it down finely.
- You can cut the stalks and the upper part of the tuber into fine rings.
- You need salt, pepper, sugar, optional nutmeg.
- Butter or ghee is a good choice, you can also use olive oil!
The fresher the fennel bulb, the more you can use. Save the fennel for decoration, you can juice the rest!
Preparation tip from chef Thomas Sixt
2. Recipe Fennel Vegetables
Below you will find the exact ingredients and step by step instructions with lots of photos.
By the way, you can send me a cooking question directly via the comment function!
Fennel Vegetables
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for the preparation of fennel vegetables.
Preparation Time
10 Min.
Cook Time
15 Min.
Ingredients
| 250 | g | fennel (I use organic vegetables) |
| 1/4 | tsp | Salt (I use primal salt or Himalayan salt) |
| 1 | tsp | Sugar (I use brown cane sugar) |
| 4-6 | pinches | Pepper black, ground |
| 1 | tbs | oliv oil |
| 30 | g | butter (I like to use ghee) |
| 4 | pinches | nutmeg (I use optional) |
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Deko und verfeinern |
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| 1/2 | tsp | red pepper (optional, so-called Schinus fruits) |
| 1 | tbs | pine nuts (optional) |
Instruction
Prepare nuts
First, toast the pine nuts briefly in a little oil.
Then put them in a bowl and season with salt.
Prepare for serving.
Cut fennel
Wash and dry the fennel, remove the outer layer depending on its condition.
Now decide on the type of cut: you can cut fine strips, eighths or oblong slices.
Diced is an additional option.
Fry fennel
Fry the fennel slices or eighths of fennel in a pan without oil over a high heat on all sides.
Sauté fennel
I then sautéed thinly sliced fennel cabbage in the pan as well, adding a little oil.
Season fennel
Season the sautéed vegetables with salt, pepper, nutmeg and sugar and caramelise lightly.
Serve
Arrange the vegetables, decorate with fennel fronds and optionally sprinkle with red pepper or a little chilli.
Serve quickly, bon appétit!
Video
Cousine
Keyword
3. Calories and Nutritional Values
4. Ideas for Seasoning Fennel Vegetables
You can vary the vegetables in many different ways and refine them individually. Here you will find some tips and ideas:
| Complementary ingredients | Description |
|---|---|
| Walnuts | Add fresh or caramelised walnuts. |
| Walnut butter | Coat roasted vegetables with walnuts and butter. |
| Almonds | Serve with toasted almonds. |
| Almond butter | Chopped or grated almonds with butter and parsley. |
| Cashew | Add chopped or whole cashews. |
| Sesame | Sprinkle on at the end, light and dark sesame seeds look and taste great! |
| Turmeric | Cook in turmeric until soft. |
| Saffron | Sauté the vegetables and then cook in the fennel stock. |
| Curry | Season exotically with curry, butter and sugar. |
| Pomegranate seeds | Fold in just before serving, it's a visual kick and super healthy! |
| Soy sauce | Glaze with a little sauce at the end over high heat, please use little to no salt! |
| Goji berries, dates or sultanas | Sauté the vegetables and serve with dried fruits. |
| Cream or soy cream | Cook in cream until soft and reduce. |
| Butter crumbs | Toast the breadcrumbs with butter and coat the vegetables with them. |
5. With which Dishes does the Fennel Vegetable go well?
As a classic side dish, this vegetable goes well with:
Fish in saltcrust
Zander
Fish with Rice
Fillet steak
Rice noodle salad
Chicken drum sticks
Duck breast
Fish in oven
6. More Vegetable Side Dish Recipes
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!