This slightly unusual vegetable is very versatile. The plump rounded bulb has beautiful green, feathery offshoots, and its anise-like flavour combines well with fish, cheese, and citrus fruits. The seeds of the fennel can be processed into products such as fennel oil and fennel tea.
Basic techniques: blanching, steaming, slicing, glazing, gratineeing, grilling, marinating, puréeing, stir-frying, roasting, stuffing.
Taste combinations: roasted veal, saddle of lamb, langoustine, sea bass, Parmesan, Pecorino, potato, steamed rice, cheese, risotto, garlic, samphire, dill, tarragon, star anise, fennel seeds, tomato, cocktail onions.