Recipes

Baked fennel (see bottom of page)

This small seed-like fruit of a plant of the parsley family has flavor similar to liquorice

Uses

The seed is used in sweet pickles, fish dishes , sweets, pastry, on rolls and breads. Try a dash of the seed in apple pie.

Note : The vegetable fennel resembles celery but smells and tastes more like anise. The bulbous white root may be eaten raw and sliced in salad, or cooked like celery and eaten as a vegetable. Also known as finnacchio or Florence fennel

Preparation

• Scrape the bulb. Cut bulb and stalk into 1inch slices.
• Cooking time 15 to 20 minutes

Serving: Serve hot season with salt, pepper, melted butter or margarine, and fresh lemon juice.

Cooking: Cook, covered, in a small amount of boiling salted water 15 to 20 minutes, or just tender.

Server raw: serve like celery. Cut heads in quarters or eighths, or scrape the bulb, slice thin and use in salads.

Baked Fennel

• 2 young fennel roots
• 2 table spoons milk
• 11/2 oz butter
• 2 tablespoons grated parmesan cheese

Remove any course outside leaves and cook in boiling salted water until tender- about 20 min's. Cut vertically into 4 slices and arrange in a shallow fireproof dish in which half the butter has been melted. Pour the milk over, sprinkle with cheese and dot with the remanding butter. Cook in a moderately hot oven (400 F)until golden brown, about 20 minutes.