{"id":16861,"date":"2021-02-02T09:00:05","date_gmt":"2021-02-02T14:00:05","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=16861"},"modified":"2021-01-22T12:12:05","modified_gmt":"2021-01-22T17:12:05","slug":"preparing-dishes-with-fresh-fennel","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/02\/02\/preparing-dishes-with-fresh-fennel\/","title":{"rendered":"Preparing Dishes with Fresh Fennel"},"content":{"rendered":"\n
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By Chef Nancy Berkoff, EdD, RD<\/p>\n\n\n\n

You can call it Florence fennel, you can call it sweet\nanise, and you can even call it finocchio. How will you know it when you see\nit? Fennel\u2019s bulb looks like a white, Disney-esque celery stalk, tapering off\nto skinny (like the diameter of your index finger) stalks and ending with\nfeathery leaves, reminiscent, in shape, of fresh dill. Fennel has a mild,\nlicorice (as in the real stuff, black licorice) aroma and flavor. Used\ncorrectly, it is absolutely intoxicating. <\/p>\n\n\n\n

Fennel can be eaten raw. Just de-string the bulb and the\nstalks with a vegetable peeler and crunch on it as you would celery. No time to\ncreate? Buy a bagged salad, slice some fresh fennel, toss in some walnuts and\nyou have an upscale salad. If you are feeling elegant, and have steady hands,\nyou can shave fresh fennel with a razor or cheese plane to extract maximum\nflavor.<\/p>\n\n\n\n

The ancient Greeks thought of fennel as a symbol of victory\nand success. The ancient Romans thought fennel had the ability to sharpen\neyesight. Herbalists will make a tea by boiling fennel and allowing it to\nsteep, using it to soothe the stomach, help to digest fatty foods and to\ncleanse the system. Fennel is a good source of fiber, along with other\nnutrients such as Vitamin A and Vitamin C.<\/p>\n\n\n\n

Fresh fennel can be thinly sliced, diced, or chopped and\nadded to simmering beans or lentils, salsas, tomato sauce, mushroom dishes, or\ngrains. Use fennel to add an extra layer of exciting flavor to sandwiches or\nwraps, to grilled veggie burgers or extra-firm tofu or seitan or eggplant\nslices, and to soups and to scrambled tofu. If you have extra fennel, you can\ncut the bulb into chunks, wrap in foil and grill or roast in the oven, to use\nas a side dish or as an aromatic condiment. <\/p>\n\n\n\n

Enjoy this recipe!<\/p>\n\n\n\n

Fennel Salad<\/p>\n\n\n\n

(Serves 4)<\/p>\n\n\n\n

Take a break from\nlettuce and dive into this crunchy, aromatic salad.<\/em><\/p>\n\n\n\n

1 medium fennel (about \u00bd pound), peeled, leaves removed and\ncut into thin strips<\/p>\n\n\n\n

2 red bell peppers (about \u00bd pound) deseeded and cut into\nthin strips<\/p>\n\n\n\n

\u00bc cup balsamic vinegar<\/p>\n\n\n\n

\u00bc cup olive oil<\/p>\n\n\n\n

2 teaspoons cracked black pepper<\/p>\n\n\n\n

Toss fennel and peppers in a medium bowl. In a small bowl,\nwhisk together vinegar, oil and pepper until frothy. Pour evenly over fennel\nand mix to coat. Cover and refrigerate at least one hour before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Chef Nancy Berkoff, EdD, RD You can call it Florence fennel, you can call it sweet anise, and you can even call it finocchio. How will you know it when you see it? Fennel\u2019s bulb looks like a white, Disney-esque celery stalk, tapering off to skinny (like the diameter of your index finger) stalks […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16861","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=16861"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16861\/revisions"}],"predecessor-version":[{"id":16863,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16861\/revisions\/16863"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=16861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=16861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=16861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}