Fresh Fennel Boasts Nutrients Such As Fiber, Potassium & Vitamin C. Here's 3 Ways To Prepare!

Roasted Fennel With Parmesan

Serves 4-6

Ingredients:

4 tablespoons extra virgin olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan

Directions:

1. Preheat the oven to 375 degrees F.

2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

 Sauteed Cabbage With Apple & Fennel

Serves 2-4

Ingredients:

3 tablespoons butter

1 bulb fennel, thinly sliced

2 cloves garlic, minced

1/2 head green cabbage, chopped

1 1/2 tablespoon fennel seeds

1 teaspoon paprika

1 cup broth of your choice

1/4 cup raw apple cider vinegar

1 apple, peeled, cored and sliced

salt and pepper to taste

Directions:

1. In a large sauté pan, melt the butter over medium heat. Add the fennel and sauté until soft, about 5-7 minutes.

2. Add the garlic and sauté until fragrant, about 30 seconds. Throw in the cabbage and toss to coat, then add the fennel seeds and paprika. Sauté until just soft but still crunchy, about 4-5 minutes.

3. Pour in the broth and vinegar.  Add the apples and cover, continuing to steam until tender, another 4-5 minutes. Season to taste with salt and pepper.  

 Raw Fennel & Celery Salad

Serves 4

Ingredients:

¼ cup pine nuts

1 large fennel bulb very thinly sliced

5 celery stalks very thinly sliced

½ cup fresh flat-leaf parsley chopped

1/4 cup lemon juice freshly squeezed

3 tablespoons extra virgin olive oil

Salt and pepper to taste

1/4 cup shaved Parmesan

Directions:

1. Heat a skillet over medium high heat and add the pine nuts. Toast for 5-10 minutes, until golden brown, stirring occasionally and keeping an eye on them so that they don't burn. 

2. Meanwhile, thin slice your fennel and celery and chop the parsley - Add them all to a large bowl. 

3. Toss fennel, celery and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan and toasted pine nuts.