[brewerboy]

I have grown a bumper crop of florence fennel but don't know what to do with it, any ideas, clean ones please?

[Yorkie]

I really struggled with this when I successfully grew it.

Didn't like Delia's (old) recipes for braising it etc.  However, underneath a pork belly which is being roasted is rather nice 

Am going to move this over to Cooking Storing Preserving as it sits best there 

Edit: I also suggest you click the Search button near the top of the page (near Forum Home link), then advanced search.  Put fennel in the search box and select the cooking storing preserving forum only - you'll get several threads which will also contain some ideas.

[mumofstig]

try fennel gratin
http://www.bbcgoodfood.com/recipes/4784/fennel-gratin

the thing is the aniseed flavour of fennel seems to be an acquired taste..........you either love it or hate it

[New shoot]

I'm just about to plant out fennel.  I do mine late as it always bolts on me if I try an early crop 

It's good in a grated veg salad - try carrot and celeriac with it, put the salad dressing on and let it sit for half an hour or so.  You can also blanch in boiling water and then bake it with a bit of olive oil and grated parmesan sprinkled over it.

I love it so very jealous of your bumper crop Brewboy 

[compostqueen]

Fennel is one of the most gorgeous veggies I think and I use it in all sorts of ways.  I like it cut into thick wedges, with onions and garlic, to make a bed for meat such as pork, chicken or rabbit.  Fresh thyme stalks and a couple of bay leaves, some white wine or veg/chicken stock over the top and casserole them in the oven.  Remove bayleaves and thyme stalks and add cream or half fat creme fraiche to serve (just stir it in a little) You could add celery or carrots, or even a few spuds to make a complete one-pot dinner

It is a good one for a mixed veg soup and is a lovely stock vegetable. Try grating it for salad!  World's your oyster   

I particularly like it with lamb and puy lentils (again in a white wine stock), dished up with garlic mash.  Slurp

[Trillium]

I make this recipe a lot, and admit that I can finish the whole bowl by myself, it's SO good. Don't be afraid that it's fresh, as that's when it's best.

http://www.lifestylefood.com.au/recipes/1854/fennel-salad-with-citrus-zests-and-toasted-pine-nuts

If you don't have pine nuts, slivered almonds will substitute well.

[Ice]

It goes well with fish and I do like a fennel and orange salad.

[Vit]

Oh, hell! Give it to me! All of it!  Damn, i'm a bit far away 

1)Make it dry.
1a)on the sunny spot
1b)in the empty clean(very important) fridge
2)Add to your soups when you cooking, especially in the fish soup
3)Sprinkle on your chips
4)Use as herbs for pickles