Fennel

Fennel is probably the most under-appreciated vegetable we grow.  I like to believe it is because most people have only had it raw or baked, both of which make for an unpleasant experience, in my opinion.  Slow-cooked, fennel is one of my favorites. Fennel (like celery and arugula) is at its best when you think of it as an herb: it is sort of strong and unappealing when eaten raw and fresh from the field but develops layers of wonderful flavors when coked and even takes on the “hmm...that is really good, what did you add to that?” role.  Many years ago, I found the following recipe in a cookbook that I have.  I have never actually made it in its entirety and instead have taken bits and pieces of it to make various meals depending on what we had at the time.  I strongly suggest taking a stab at it.  It has been tested many times amongst the “fennel-haters.”  If not, try fennel chopped small like celery in any soup.  I particularly like it in split pea soup (I don’t make it without it anymore) and white bean soup.  It is also good slow-cooked with green cabbage.

Potato Ragout with Fennel and Tofu 

from The Big Book of Vegetarian (Farrell-Kingsley) with my suggestion in italics

1 T. olive oil

1/2 c. onion, chopped  (1 c.)

1 fennel bulb, cored and chopped (I like it sliced and diced)

1 leek, chopped (leeks and fennel don’t always coincide here, so I eliminate)

1/4 c. parsley, chopped

2 T. rosemary, chopped

2 t. fennel seed 

2 T. balsamic vinegar

2 1/2 c. chopped tomatoes (I often make without tomatoes, in which case, also eliminate fennel seed)

2 pounds tofu, drained and cubed (use, eliminate, or substitute with meat - sausage is good choice since fennel is often used in sausage)

2 c. cooked white beans

a pinch of saffron (not necessary, only use it if you have it on hand, don’t go buy it for this)

2 c. broth or water

2 c. new potatoes, quartered

salt and pepper

Heat oil in dutch oven.  Add onion, fennel, leek, parsley, rosemary, and fennel seed (if using). Salt.  Cook 10 minutes on medium.  Add vinegar, cook 2 minutes.  Stir in tomatoes (if using).  Cook 6-8 minutes.  Add beans and tofu.  Dissolve saffron into broth, if using, and add to mixture.  Add potatoes.  Bring to a boil.  Cover and reduce to a simmer.  Cook approx. 45 minutes, until potatoes are cooked and ragout is thickened.  Season with salt and pepper.

What do I do with those fennel fronds (the frizzy part on top)? a few options: you can use a little bit as garnish or in a yogurt-garlic sauce; they work great as filler in flower arrangements; and I recently learned that a wash of fennel fronds (boil water, add fennel, boil a couple of minutes, cool, and strain) is very good for the skin, particularly your face!