In Season in Autumn: Florence
Fennel
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Main Autumn Seasonal Page
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Jump to:-�� �Buying
& Storing� Fennel� |��
Preparing�and cooking� Fennel� |�
Nutritional Value of Fennel� |�
Editor's
Choice Top 3� Autumn Fennel Recipes
�
 What
is Florence Fennel?
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Often referred to just as
"fennel" Florence Fennel (also called finocchio or Italian fennel) is a bulbous
vegetable which has a aniseed/liquorice flavour. Whilst it can be bought
throughout the year, it is at its best in late summer/autumn and can be
relatively easily grown at home.
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The bulbs have layers, a bit like
onions, and range from round to oval and are at their best when they reach the
size of a� tennis ball. The leaves look similar to dill and can be used as
a seasoning although they should not be confused with the fennel herb.
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Buying and storing fresh
Florence Fennel
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Choose firm specimens which feel heavy for their size and have a clean
appearance, tightly pack layers and no brown spots on the bulbs. They are best
used as soon as possible after buying or harvesting but will keep for 2-3 days
if refrigerated.�
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Preparing� and
Cooking fresh Florence Fennel
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Before use, wash well. Cut off a thick slice from the root end and the fronds.
Florence Fennel can be eaten raw however it can have a very strong flavour so
unless you are used to it, slice as thinly as possible and use sparingly in
salads.
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The flavour tends to get much milder when it is cooked. It can be steamed whole
for 20-35 minutes until tender or it can be halved, quartered, sliced or chopped
depending on the recipe. Whole bulbs can also be microwaved in a covered dish
with a little water for 8-10 minutes. Florence fennel is also suitable for
roasting, braising, boiling and frying and is an excellent addition to soups.
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Nutritional value of
Florence Fennel
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Florence fennel bulbs contain iron, calcium, vitamin C, potassium and vitamin A
and a medium size bulb contains 2around 30 calories.
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Editor's Choice:� Top 3
Autumn
Season Florence Fennel Recipes
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| 1 |
Braised Fennel
An easy to make side dish using fresh fennel bulbs which is made on the
stovetop. The inclusion of bacon and chicken stock gives extra flavour. |
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| 2 |
Finnochi Gratinati
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An Italian side dish recipe using fresh Florence fennel which is
par-boiled then baked in a creamy sauce |
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| 3 |
Fennel a la Grecque
Fennel is a popular ingredient in many Mediteranean countries.
In this recipe is is cooked in white wine with herbs then
allowed to get cold before serving as a starter. |
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