Fennel

Fennel is related to dill and is a tuber. The heart of the fennel is a little like cabbage, and the leaves taste and smell slightly sweet. The fresh greens of the plant taste like dill and it is therefore a great side dish to fish. Fennel can also be combined with other vegetables and stewed, steamed or boiled. In order to keep the color and aroma add the fennel greens to soups and stews when you have nearly finished cooking. It keeps for several days in the vegetable drawer of the refrigerator.

TIP

Fennel is great for stewing. Peel the vegetable and remove the stalk before quartering it. Put it in the oven and roast it until it is soft and then dribble some Pernod on it. 

Saute some shallots, cubed potatoes and fennel in a pan. Add a splash of Pernod again and bring it to the boil. When the vegetables are soft remove the lid and reduce the stock. Add some cream and boil it up again. When the mixture is ready put the whole mixture into a blender and puree it before serving.