Skillet Baked Fennel Recipe
May 27, 2014
May 27, 2014
Fennel is one of the few vegetables that I have no real clear idea on how I would cook it, or use it in a recipe. Most vegetables that we grow in the garden I already have a clear idea of how I would like to use them. By the time they are ready to harvest I am keenly anticipating the meals I will use the vegetable in. My lack of direction/ideas with fennel had to be quickly rectified when the crop in my garden neared harvest time!
I asked on my Facebook page for some hints and ended up using a mix of some of the comments to create this dish.
In my opinion a good side dish can make or break a meal. A good side dish can morph into a main or make an otherwise boring meal interesting and fabulous.
The flavor of this dish surprised me as it was divinely subtle. I have previously only eaten fennel raw. In it’s raw state I found the aniseed flavor to be quite strong, which is probably why people use it shaved or very thinly sliced.
Via this recipe I found that when fennel is baked it adopts a much more subtle flavor. This side dish is richly flavored. It makes a simple piece of grilled chicken or fish very special.
More fennel will be going into our garden as soon as possible now that I have this recipe up my sleeve.
Do you have a side dish that you love to serve to “jazz up” an otherwise boring meal? OR do you have a vegetable you would like to try but have no idea what to do with it? What is it? Please tell me in the comments below.
[…] first recipe (and the one we had a few times from the harvests) was a Skillet Baked Fennel recipe, this was the other recipe, equally enjoyed. I love to serve risotto at our family table […]
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Our family loves Fennel. We grow it too and the kids will go out into the garden and eat the tops like a snack! I’d like to give Jerusalem artichokes another go – I found them pretty bland and I’m sure they need to be jazzed up!
The tops of the fennel are so fluffy I can see the appeal for the kids. I will have to give that a try 🙂
I haven’t tried Jerusalem artichokes. I hope you haven’t just planted the seed for a new plant I need to fit into the garden 😉
What a gorgeous idea. I love the addition of olives and anchovies, this would really balance the strength of the fennel flavour. My husband and I love fennel but the kids aren’t so keen on it. They will eat it finely sliced in a salad with cabbage, oranges, red onion and pine nuts. Otherwise fennel is nice sliced under a baked fish with lemon juice, oil and a few cherry tomatoes. I love this fennel recipe, thanks Kyrstie 😀