Fennel: More Than Just Seeds!
Wash your fennel thoroughly under running water—no soap needed, just a good rinse to get rid of any dirt.
Trim off the stems and set them aside for salads or garnishes. Slice the bulb in half, then quarter it. Peel off any wilted outer layers.
If you’re not cooking it right away, wrap it loosely in plastic and keep it in the fridge. It’ll stay fresh for about a week.
For sautéing, heat olive oil in a skillet over medium-high, then add the fennel. Cook for 10-12 minutes, flipping occasionally, until golden brown. Finish with salt and a squeeze of lemon.
For roasting, preheat your oven to 400°F, toss fennel pieces with olive oil, salt, and pepper, and roast for about an hour, flipping halfway. Parmesan on top is totally optional but so good.
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