The fresh Fennel is a much milder and sweeter flavor than the seed. It is amazing halved or quartered, brushed with Roasted Garlic Oil, S & P and Grilled until tender. And below is my favorite Veg recipe using Fennel. It is good with any meat but goes especially well with Broiled Fish that has been topped with a Herb Compound Butter...JJ
Braised Leeks, Fennel, Carrots and Celery
1 stick of Butter
3 1inch thick Leeks, White and light Green part
1 Fennel Bulb, tops removed
4-5 ea Carrots
3-4 ribs Celery
1/3C White Wine
1/4C Basil Leaves
S & P
Cut all the vegetables into 3 inch by 1/4 inch Sticks.
Saute in the Butter just until they start to get Golden.
Season with S & P and add the Basil, stir to combine.
Deglaze with the Wine and cover the Pan.
Reduce the heat to low and Braise until the vegetables are tender.
Adjust seasoning and serve.
Serves 4-6
Roasted Garlic Oil
Peeled Garlic Cloves,from 6 or more Heads
1Cup Olive Oil
1Cup Veg Oil
1tsp Salt
1tsp Blk Pepper
Combine all in a oven safe pan and Bake at 400*F for 20-30 or until the Garlic is golden brown and very tender. Allow to cool to room temp. Place in a jar and Refrigerate. Use Oil and or Cloves in sauteed dishes, on Pizza, in Mashed Potatoes, on Burgers and Steaks, anything you want to add a mild sweet Garlic flavor.
My personal favorite is to mash the hot Garlic with Grated Parm Reggiano, Red Pepper Flakes, S & P and enough Oil to make a paste. Spread a generous amount on lightly toasted slices of French or Italian Bread and top with a slice of Prosciutto de Parma and a strip of Roasted Red Pepper, the Grilled Fennel would work too. The flavors are amazingly delicious!...CAUTION...Eat these with the ones you love and on a Friday or Saturday. You will have serious Garlic Breath and your person will smell like Garlic for a day or two...
Herb Compound Butter
1 Lb Butter, room temp
1T Parsley
1T Thyme
1T Basil
1T Chives
1T Dill
1T Fennel Fronds (optional)
1T Minced Fresh or Roasted Garlic
1T Lemon Juice
1tsp Black Pepper
Mince the Fresh Herbs and combine with the Butter until well blended. Add salt if using Unsalted Butter.
Divide the mixture in fourths and place on sheets of Plastic Wrap. Roll and twist the Wrap to form 1-1/2 to 2" Logs and Refrigerate or Freeze until needed. Slice the Cold Butter into 1/4" slices and top Hot Seafood, Steaks or Vegetables to add flavor.
For a special treat...Place whole or half slices of Compound Butter on Oysters on the Half Shell and Grill or Broil just until the edges of the Oysters begin to curl and are hot...Mind Blowing Good!
