Fennel Vegetables Recipe

Name: Fennel Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: fennel 250 g; Salt 1/4 tsp; Sugar 1 tsp; Pepper black, ground 4-6 pinches; oliv oil 1 tbs; butter 30 g; nutmeg 4 pinches; red pepper 1/2 tsp; pine nuts 1 tbs

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Roasted fennel with pine nuts — Fennel vegetables Recipe Image © Thomas Sixt

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
2. Recipe Fennel Vegetables
3. Calories and Nutritional Values
4. Ideas for Seasoning Fennel Vegetables
5. With which Dishes does the Fennel Vegetable go well?
6. More Vegetable Side Dish Recipes

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

Fennel cut types — Different types for fennel cut of all parts of the fennel

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.

Servings 2

Calories 559

Total Time 25 Min.

Preparation Time 10 Min.

Cook Time 15 Min.

Simple guide for the preparation of fennel vegetables.

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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)
Deko und verfeinern
1/2	tsp	red pepper (optional, so-called Schinus fruits)
1	tbs	pine nuts (optional)

Instruction

Pine nuts in the pan — Pine nuts get their roasted aroma in the pan.

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.

Fennel cuts — Different types of fennel cut of all parts of the fennel

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.

Fennel in the pan while frying — Roasted fennel in the pan

Fry fennel

Fry the fennel slices or eighths of fennel in a pan without oil over a high heat on all sides.

Fennel vegetables in the pan when frying — Toast and cook all parts of the fennel vegetables in the pan

Sauté fennel

I then sautéed thinly sliced fennel cabbage in the pan as well, adding a little oil.

Fennel vegetables fried in the pan — Fennel vegetables roasted in the pan

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

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.