Fennel is a versatile bulb of goodness for your heart and digestive system, delicious raw or cooked. It has a light taste of aniseed. Cut it into sticks to dip and scoop. Slice finely to create a salad with just a squeeze of lemon and a drizzle of olive oil or add it to something more elaborate. Slice and roast with olive oil or add it to a stir fry.
I rough chopped the whole fennel bulb with an onion not wasting any of the fronds. Put it on a baking tray with a sprinkle of fennel seeds and olive oil. Roast 190oc, 15 mins, add four whole garlic cloves, 10 more minutes and cool. In a blender put a carton of black beans with a little of their water, a tablespoon of tahini, zest and juice of a lime, teaspoon of smoked paprika, a glug of olive oil and the cooled roast vegetables and blend.
This is a really handy and delicious thing. Cold as a dip, or hot with sausages. I also used it as a soup base by adding stock, prawns and shredded cabbage. The super versatile fennel. Let us know how you use yours!