Good source of fiber, vitamin C and potassium.
What To Look For
A bulb, with short, tight, overlapping celery-like stalks with feathery leaves. Choose fairly large, bright white bulbs on which the edges appear fresh. Bulb should be compact, not spreading.
Easy Storage and Preparation
Cut off and discard the feathery tops and stems from the fennel bulbs before using. Trim away any yellowed or bruised outer leaves and then cut each bulb in half through the stem end.
Flavor is similar to anise or licorice, becoming milder when cooked. Can be braised, grilled, roasted, steamed and even served raw.
Salmon with Braised Fennel and Chive Mustard Sauce
Quinoa Fennel Pilaf
Grilled Salmon with Lemon-Fennel Slaw