Fennel

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.
This item is only available for members.
Become a memberCaramelised fennel
This item is only available for members.
Become a memberPickled fennel with coriander and yuzu
This item is only available for members.
Become a memberLight and fluffy fennel mayonnaise
This item is only available for members.
Become a memberFennel meringue
This item is only available for members.
Become a memberFennel mousse
This item is only available for members.
Become a memberRoasted fennel oil
This item is only available for members.
Become a memberShaved raw fennel with sesame oil
This item is only available for members.
Become a memberFennel infusion
This item is only available for members.
Become a memberFennel ragout
This item is only available for members.
Become a memberFennel juice
This item is only available for members.
Become a memberFennel juice with cockle liquid
This item is only available for members.
Become a memberFennel sauce
This item is only available for members.
Become a memberFennel sweets with anise blossom
This item is only available for members.
Become a member