Fennel is much like celery, with a mild licorice flavor. Other names
for fennel include anise and finocchio. Popular in Italian cooking,
fennel adds an unexpected flavor dimension to salads, sauces,
and sautés. The stems, leaves, and “bulb” are all used. The “bulb”
of fennel is technically a group of expanded leaf sheaths, and
grows above ground, not below ground. Fennel can be used raw
or cooked. When cooked, it becomes sweet and tender. It can be
braised, added to soups, or roasted with root vegetables.

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Baked Brie with Fennel and Mushrooms Appetizer

Carrot Fennel Orange Soup

Israeli Fennel Salad

Fennel Sauce

Cauliflower and Fennel with Coriander-Dill Dressing

Chicken Thighs with Fennel

Sauteed Fennel with Scallions

Braised Fennel with Caramelized Onions

Tomato and Fennel Risotto

Warm Olives and Fennel

Orange and Fennel Salad

Roasted Fennel

Fennel Waldorf