Although it’s widely available in nearly all markets these days, many of us are not really sure what to do with fennel. Perhaps it’s because it’s somewhat funny-looking and appears patched together, with its bulbous white base narrowing into several thick light green stems, all topped with feathery dark green fronds. A member of the parsley family, fennel is native to the Mediterranean. Most of the fennel we see in the United States comes from California.
Often used only in a minor role, as a supporting aromatic, fennel fully deserves its chance in the limelight, since it shines in dishes that highlight its wonderful qualities in a leading role. If you don’t know fresh fennel, you’re in for a treat. Raw fennel is crisp and crunchy, similar to celery in texture but a bit less watery, with a stronger, cleaner flavor with a strong hint of anise. Served chilled, it is extremely refreshing. A great way to get to know this underused (at least in the United States) vegetable is thinly sliced in a salad, as in our Algerian-Style Fennel Salad with Oranges and Olives.
While raw fennel’s bright, licorice-forward flavor is often tempered through combining it with other ingredients, cooked fennel takes on a very different character. When braised, roasted, or sautéed, it is transformed into a slightly sweet, subtly caramelized rich treat with a faint hint of licorice aroma. And, unlike celery, it is not at all fibrous or stringy when cooked. We offer two braising recipes—one on the stovetop and another in the slow cooker. Whole-Wheat Pasta with Italian Sausage and Fennel takes advantage of fennel’s natural affinity for pork sausage. And both Roasted Fennel with Rye Crumble and Fennel Confit are showstopper dishes that are still simple and treat this vegetable in a fresh new way.
shopping and storage
Fennel is available year-round, though traditionally it’s considered a winter vegetable, with its season from fall through spring. When shopping for fennel (sometimes labeled as “fresh anise” in the supermarket), look for bulbs that are firm and creamy white, with as little discoloration or brownish spots as possible. (Some of this discoloration is to be expected even on the freshest fennel; just like with onions, the toughest outer layers should be removed.) The fennel stalks should be crisp and firm, and the fronds should be feathery and bright green. Although the stalks are not generally eaten, they can be used to add flavor to broth. However, the fronds can be used just like an herb, making a delicious garnish, so leave the vegetable whole until you’re ready to cook with it. Store fennel in an open plastic produce bag in the fridge for up to a week.
fennel seeds or anise seeds?
Many cooks assume that fennel and anise are simply different names for the same seeds, but that is not the case. Fennel seeds, which are a key component of the flavor profile of Italian sausage, come from a perennial flowering herb plant called common fennel (also referred to as herb, sweet, or wild fennel), which has no vegetable bulb. Anise seeds, which have a more pronounced and sweeter licorice flavor than fennel seeds, come from a different species. These two seeds often can be substituted for one another, but in general it’s better to purchase the specific type that the recipe calls for.
vegetable prep
1. Cut off stalks and feathery fronds, reserving fronds if desired or recipe instructs.
2. Trim thin slice from base and remove tough or blemished outer layers.
3. Halve fennel lengthwise through core.
4. Use sharp knife to remove pyramid-shaped core.
After cutting off stalks and fronds, trimming base, and removing core, slice bulb halves lengthwise into desired thickness.
Cutting Fennel into Wedges
After cutting off stalks and fronds and trimming base, halve bulb through core. Remove core if specified in recipe. Cut bulb halves into wedges of desired thickness.
After cutting off stalks and fronds and trimming base, cut fennel lengthwise through core into slabs of desired thickness. (Do not core fennel for slabs.)
BRAISED FENNEL WITH RADICCHIO AND PARMESAN
Serves 4
Total time: 45 minutes
WHY THIS RECIPE WORKS This richly flavored braised dish works equally well as a side dish as it does served over polenta for a main course. First, we cut the fennel into thick slabs and braised them with wine and aromatics. Leaving the fennel in the skillet even after the braising liquid had evaporated developed a deep golden, caramelized crust on the fennel and some serious flavor-boosting fond in the pan. To take advantage of these browned bits, and to balance the sweetness of the fennel, we stirred in a whole head of radicchio, cooking it briefly with water, honey, and butter to tame its harsh edge and create a richly flavored pan sauce. All this dish needed was a sprinkle of Parmesan cheese and toasted pine nuts for added richness and crunch, and some of the minced fennel fronds for a bright finish. You will need a 12-inch skillet with a tight-fitting lid for this recipe. Don’t core the fennel bulb before cutting it into slabs; the core will help hold the layers of fennel together during cooking.
4 tablespoons unsalted butter
3 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs cut lengthwise into ½-inch-thick slabs
½ cup dry white wine
½ teaspoon grated lemon zest plus 2 teaspoons juice
Salt and pepper
1 head radicchio (10 ounces), halved, cored, and sliced thin
¼ cup water
2 teaspoons honey
2 tablespoons pine nuts, toasted and chopped
Shaved Parmesan cheese
1. Melt 3 tablespoons butter in 12-inch skillet over medium heat. Arrange fennel in single layer over bottom of skillet, then drizzle with wine and sprinkle with lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Cover, reduce heat to medium-low, and cook for 15 minutes. (Skillet will be crowded at first, but fennel will shrink as it cooks.)
2. Flip fennel. Continue to cook, covered, until fennel is tender and well browned, about 7 minutes per side. Transfer fennel to serving platter and tent with aluminum foil.
3. Add radicchio, water, and honey to skillet and cook over low heat, scraping up any browned bits, until wilted, 3 to 5 minutes. Off heat, stir in lemon juice and remaining 1 tablespoon butter until melted and thickened slightly. Season with salt and pepper to taste. Pour radicchio and sauce over fennel, then sprinkle with pine nuts, minced fennel fronds, and shaved Parmesan. Serve.
SLOW-COOKER BRAISED FENNEL WITH ORANGE-TARRAGON DRESSING
Serves 4 to 6
Total time: 8 to 9 hours on low or 5 to 6 hours on high
WHY THIS RECIPE WORKS Braising fennel in the slow cooker is a hands-off way to infuse it with deep, savory flavor and give it a melting texture. Cutting the fennel into wedges turned out to be the key to evenly slow-cooked fennel, and we made sure to braise it long enough to deliver uniformly tender but not mushy results. A combination of water, garlic, thyme, and juniper berries provided the seasoning base for this appealing side dish, and we finished it off with a simple orange-tarragon dressing. Don’t core the fennel bulb before cutting it into wedges; the core will help hold the layers of fennel together during cooking. You will need a 5- to 7-quart oval slow cooker for this recipe.
2 garlic cloves, peeled and smashed
2 sprigs fresh thyme
1 teaspoon juniper berries
Salt and pepper
2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons grated orange zest plus 1 tablespoon juice
1 teaspoon minced fresh tarragon
1. Combine 1 cup water, garlic, thyme sprigs, juniper berries, and ½ teaspoon salt in slow cooker. Place fennel wedges cut side down in slow cooker (wedges may overlap). Cover and cook until fennel is tender, 8 to 9 hours on low or 5 to 6 hours on high.
2. Whisk oil, orange zest and juice, and tarragon together in bowl. Season with salt and pepper to taste. Using slotted spoon, transfer fennel to serving platter, discarding any garlic cloves, thyme sprigs, and juniper berries that stick to fennel. Drizzle fennel with dressing. Serve.
ROASTED FENNEL WITH RYE CRUMBLE
Serves 4 to 6
Total time: 1 hour
WHY THIS RECIPE WORKS These subtly caramelized wedges of perfectly roasted fennel make an elegant tableside presentation. To start, we cut the fennel bulbs into 1-inch-thick wedges through the core before tossing them in a mixture of butter, lemon juice, and thyme and shingling them evenly into a baking dish. Covering the dish with aluminum foil for the first half-hour of roasting ensured that the edges didn’t dry out. With the fennel in the oven, we used the time to make a simple crumb topping in the food processor. After testing different flavor combinations, we decided upon hearty rye bread, earthy caraway seeds, and nutty Parmesan cheese, which combined to beautifully complement the flavor of the roasted fennel. Once the fennel wedges were nearly tender, we uncovered the dish and sprinkled this mixture evenly over the top, baking until the crumble was crisped and deep golden brown and the fennel perfectly tender. Don’t core the fennel bulb before cutting it into wedges; the core will help hold the layers of fennel together during cooking.
6 tablespoons unsalted butter, melted
1 tablespoon lemon juice
Salt and pepper
½ teaspoon minced fresh thyme or ¼ teaspoon dried
2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges
3 ounces rye bread, cut into 1-inch pieces (3 cups)
1 ounce Parmesan cheese, grated (½ cup)
1 teaspoon caraway seeds
1. Adjust oven rack to middle position and heat oven to 425 degrees. Whisk 3 tablespoons melted butter, lemon juice, 1 teaspoon salt, thyme, and ¼ teaspoon pepper together in large bowl. Add fennel and toss to coat. Arrange fennel cut side down in single layer in 13 by 9-inch baking dish. Cover dish with aluminum foil and bake until fennel is nearly tender, 25 to 30 minutes.
2. Meanwhile, pulse bread, Parmesan, caraway seeds, ¼ teaspoon salt, ⅛ teaspoon pepper, and remaining 3 tablespoons melted butter in food processor to coarse crumbs, about 20 pulses; set aside.
3. Remove foil from dish and sprinkle fennel with bread crumb mixture. Continue to bake, uncovered, until fennel is tender and topping is browned and crisp, 15 to 20 minutes. Let cool for 5 minutes before serving.
FENNEL CONFIT
Serves 6 to 8
Total time: 2 hours 15 minutes
WHY THIS RECIPE WORKS The confit technique is most often used with duck, but it’s also a versatile way of transforming vegetables (“confit” simply means to preserve something, with either fat or sugar). Fennel is a perfect candidate, since long cooking times coax out its hidden flavors and turn it luxuriously creamy. We wanted to confit enough fennel to serve as a side dish for a group, but most recipes called for up to 2 quarts of olive oil—an amount that would drain a home pantry. We found that two layers of fennel slabs arranged in the bottom of a large Dutch oven allowed us to use just 3 cups of oil. The oil didn’t fully cover the fennel, but the fennel shrank and released liquid during cooking, causing it to sink. We flavored the oil with lemon zest, garlic and complementary fennel seeds and caraway seeds. The oven was perfect for our purpose: It provided even heat for the 2-hour cooking time and was completely hands-off. The fennel emerged buttery and aromatic, and pieces that remained above the oil became golden and caramelized, which tasters loved. We finished with a scattering of fronds, for a unique and unforgettable fennel dish. Don’t core the fennel before cutting it into slabs; the core will help hold the slabs together during cooking. This recipe will yield extra oil that can be strained, cooled, and stored for up to two weeks. The infused oil is great as a base for salad dressings or for dipping bread.
3 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs cut lengthwise into ½-inch-thick slabs
Salt
3 garlic cloves, lightly crushed and peeled
3 (2-inch) strips lemon zest, plus lemon wedges for serving
1 teaspoon caraway seeds
1 teaspoon fennel seeds
3 cups extra-virgin olive oil
Flake sea salt
1. Adjust oven rack to middle position and heat oven to 300 degrees. Arrange half of fennel, cut side down, in single layer in Dutch oven. Sprinkle with ⅛ teaspoon salt. Repeat with remaining fennel and additional ⅛ teaspoon salt. Scatter garlic, lemon zest, caraway seeds, and fennel seeds over top, then add oil (fennel may not be completely submerged).
2. Cover pot, transfer to oven, and cook until fennel is very tender and is easily pierced with tip of paring knife, about 2 hours.
3. Remove pot from oven. Using slotted spoon, transfer fennel to serving platter, brushing off any garlic, lemon zest, caraway seeds, or fennel seeds that stick to fennel. Drizzle ¼ cup cooking oil over fennel, sprinkle with fennel fronds, and sprinkle with sea salt to taste. Serve with lemon wedges.
QUICK PICKLED FENNEL
Makes one 1-pint jar
Total time: 20 minutes (plus at least 3 hours cooling time)
WHY THIS RECIPE WORKS These quick fennel pickles offer a crunchy burst of sweet anise and fresh citrus flavors to accompany a surprising range of dishes. As welcome as a garnish for roasted or smoked fish as they are alongside a rich braised lamb shoulder, these bright pickles, when drizzled with a bit of extra-virgin olive oil, can even hold their own as the base of a vibrant salad. We chose seasoned rice vinegar as the base of our brine, because it added more depth to the pickling liquid than unseasoned vinegar. To that we added orange zest, a classic complement to the warm licorice tones of fennel, as our primary aromatic. Garlic, black peppercorns, and mustard seeds added just a touch of savory heat. We sliced the fennel ¼ inch thick—thin enough to take on a slightly supple texture in the brine but thick enough to remain satisfyingly crisp. Heating the jars with hot water and then draining them before adding the hot brine ensured that the jars wouldn’t crack from the abrupt temperature change. You can easily double this recipe.
¾ cup seasoned rice vinegar
¼ cup water
1 garlic clove, peeled and halved
1 (1-inch) strip orange zest
¼ teaspoon fennel seeds
⅛ teaspoon black peppercorns
⅛ teaspoon yellow mustard seeds
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced ¼ inch thick
1. Bring vinegar, water, garlic, orange zest, fennel seeds, peppercorns, and mustard seeds to boil in medium saucepan.
2. Fill one 1-pint jar with hot water to warm. Drain jar, then pack fennel into jar. Using funnel and ladle, pour hot brine over fennel to cover. Let jar cool completely, cover with lid, and refrigerate for at least 2½ hours before serving. (The fennel can be refrigerated for up to 6 weeks; the fennel will soften significantly after that.)
FENNEL SALAD
Serves 4 to 6
Total time: 45 minutes
WHY THIS RECIPE WORKS This salad, a mix of bright colors, lively flavors, and contrasting textures, is an edible advertisement for fennel. Since fennel is a classic Mediterranean ingredient, we decided to create an assertively flavored Mediterranean-style salad, with a balance of sweet, salty, slightly sour, and bitter flavors. For sweetness, we tossed a handful of raisins into a salad bowl, and for the salty component, we chose capers. Thinly sliced red onion contributed pungency, while Italian flat-leaf parsley added an herbal note—especially when treated more like a vegetable by tossing in whole leaves rather than mincing it. For the vinaigrette, olive oil was a given, and we liked bright, fresh lemon juice balanced with a little honey. Dijon mustard helped emulsify the vinaigrette and added its mustardy bite. Letting the fennel and onion slices macerate briefly with some vinaigrette for 30 minutes seasoned the fennel nicely and softened the onion’s raw bite. Just before serving, we stirred in the parsley and some toasted almonds.
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
Salt and pepper
¼ cup extra-virgin olive oil
2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin
½ red onion, halved through root end and sliced thin
½ cup golden raisins, chopped
3 tablespoons capers, rinsed and minced
½ cup fresh parsley leaves
½ cup sliced almonds, toasted
1. Whisk lemon juice, mustard, honey, 1 teaspoon salt, and 1 teaspoon pepper in large serving bowl until combined. While whisking constantly, slowly drizzle in oil until combined. Add fennel, onion, raisins, and capers and toss to coat. Cover and refrigerate for 30 minutes.
2. Stir in parsley and almonds and season with salt and pepper to taste. Serve.
VEGETABLES REIMAGINED
FENNEL CONFIT
This oven recipe for fennel confit results in a silky-textured, super-flavorful vegetable that is absolutely delicious as a side dish for seafood or chicken, a sandwich or pizza topping, or a part of an antipasto platter. And as a bonus, you’ll be left with a flavorful and aromatic oil that you can use for anything from vinaigrettes to brushing on grilled seafood to simply dipping crusty bread.
1. After trimming the fennel bulb, mincing 2 tablespoons of the fronds, and discarding the stalks, cut the bulb into ½-inch-thick slabs.
2. Arrange half of the fennel in a single layer, cut side down, in a large Dutch oven. Sprinkle the fennel with ⅛ teaspoon salt. Repeat with the remaining fennel and another ⅛ teaspoon salt.
3. Scatter the garlic, lemon zest strips, caraway seeds, and fennel seeds over the top of the fennel, then pour in the oil. The fennel may not be completely submerged.
4. Cover the Dutch oven, transfer to the oven, and cook until the fennel is very tender and is easily pierced with the tip of a paring knife, about 2 hours.
5. Using a slotted spoon, transfer the fennel to a serving platter, brushing off any garlic, lemon zest, caraway seeds, or fennel seeds that stick to the fennel.
6. Drizzle ¼ cup of the fennel cooking oil over the fennel, sprinkle with the reserved fennel fronds, and season with flake sea salt to taste.
ALGERIAN-STYLE FENNEL SALAD WITH ORANGES AND OLIVES
Serves 4 to 6
Total time: 15 minutes
WHY THIS RECIPE WORKS In Algeria and Tunisia, raw fennel is often used to make distinctive crisp, light salads. We liked the fennel best in this salad when it was sliced very thin, for the most tender texture. Sweet, juicy oranges were an excellent flavor match for the crisp fennel. To ensure that they were evenly distributed in the salad, we cut the oranges into bite-size pieces and tossed the salad gently to keep the segments from falling apart. To finish it off, we added some oil-cured black olives, which are ubiquitous in the region’s dishes, plus some fresh mint, lemon juice, extra-virgin olive oil, salt, and pepper. Because this dish is so simple, using high-quality ingredients is essential. Blood oranges are traditional in this dish; navel oranges, tangelos, or Cara Caras can be substituted, but since they are larger, you’ll need just three of them.
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper
4 blood oranges
2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin
½ cup pitted oil-cured black olives, sliced thin
¼ cup chopped fresh mint
1. Whisk oil, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper in large serving bowl until combined; set aside.
2. Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ¼-inch-thick pieces. Add oranges, fennel, olives, and mint to bowl with dressing and toss gently to coat. Season with salt and pepper to taste. Serve.
FENNEL, OLIVE, AND GOAT CHEESE TARTS
Serves 4
Total time: 45 minutes
WHY THIS RECIPE WORKS These easy yet elegant rectangular tarts are so beautiful and perfect for entertaining, whether as a snack with cocktails or as an al fresco main course with a big salad on a summer night. We kept things simple by using convenient store-bought puff pastry for the tart crust. Fresh anise-flavored fennel and briny cured olives made a light but bold filling combination. Tangy goat cheese, thinned with olive oil and brightened with fresh basil, contrasted nicely with the rich, flaky pastry and helped anchor the vegetables to the pastry crust. Parbaking the pastry without the weight of the filling allowed it to puff up nicely. To keep the filling firmly in place, we cut a border around the edges of the baked crusts and lightly pressed down on the centers to make neat beds for the cheese and vegetables. Just 5 minutes more in the oven heated the filling through and browned the crusts beautifully. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.
1 (9½ by 9-inch) sheet puff pastry, thawed and halved
3 tablespoons extra-virgin olive oil
1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
3 garlic cloves, minced
½ cup dry white wine
½ cup pitted oil-cured black olives, chopped
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
8 ounces goat cheese, softened
5 tablespoons chopped fresh basil
1. Adjust oven rack to middle position and heat oven to 425 degrees. Arrange puff pastry halves spaced evenly apart on parchment paper–lined rimmed baking sheet and poke pastry all over with fork. Bake pastry until puffed and golden brown, about 15 minutes, rotating sheet halfway through baking. Using tip of paring knife, cut ½-inch-wide border around top edge of each pastry, then press centers down with your fingertips.
2. While pastry bakes, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add fennel and cook until softened and browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine, cover, and cook for 5 minutes. Uncover and cook until liquid has evaporated and fennel is very soft, 3 to 5 minutes. Off heat, stir in olives and lemon juice and season with salt and pepper to taste.
3. Mix goat cheese, ¼ cup basil, remaining 2 tablespoons oil, lemon zest, and ¼ teaspoon pepper together in bowl, then spread evenly over center of pastry shells. Spoon fennel mixture over top.
4. Bake tarts until cheese is warmed through and crust is deep golden, 5 to 7 minutes. Sprinkle with remaining 1 tablespoon basil and serve.
WHOLE-WHEAT PASTA WITH ITALIAN SAUSAGE AND FENNEL
Serves 4 to 6
Total time: 35 minutes
WHY THIS RECIPE WORKS Fennel is a traditional and classic flavoring for Italian sausage, usually in the form of fennel seeds in the sausage mixture. Here, we upped the ante by sautéing fresh fennel slices, plenty of garlic, and a not-shy amount of red pepper flakes in the fat left in the pan from cooking the sweet sausage. The sauce had such bold flavor that we decided to put it over whole-wheat pasta, which has a distinctively full, nutty flavor and a firmer texture than regular spaghetti. Starch from the pasta cooking water thickened the sauce nicely and helped it cling to the spaghetti. Pine nuts contributed nutty crunch to the dish, and a sprinkling of freshly grated Pecorino Romano at the end added a salty tang to this hearty pasta dish that’s quick enough for any weeknight.
8 ounces sweet Italian sausage, casings removed
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
Salt
¼ cup extra-virgin olive oil
6 garlic cloves, minced
½ teaspoon red pepper flakes
½ cup pine nuts, toasted and chopped
½ cup chopped fresh basil
2 tablespoons lemon juice
1 pound whole-wheat spaghetti
Pecorino Romano cheese
1. Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking up any large pieces with wooden spoon, until well browned, about 5 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate.
2. Add fennel and ¼ teaspoon salt to fat left in skillet and cook over medium heat until softened, about 5 minutes. Add oil, garlic, pepper flakes, and ½ teaspoon salt to skillet and cook until fragrant, about 30 seconds. Off heat, stir in pine nuts, basil, lemon juice, and browned sausage.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Add sausage mixture and reserved cooking water and toss to combine. Season with salt to taste. Serve with Pecorino.
SPICE-RUBBED PORK TENDERLOIN WITH FENNEL, TOMATOES, ARTICHOKES, AND OLIVES
Serves 4
Total time: 1 hour 15 minutes
WHY THIS RECIPE WORKS Be transported to Provence with this dinner that’s low on fuss but high on flavor. Plenty of sweet, herbal fennel, supplemented with artichokes, olives, and cherry tomatoes, serves as the bed for pork tenderloin. The mild flavor of the pork lends itself well to bold seasonings, so we used a dry rub here, which added both flavor and color to our tenderloins without having to brown them before roasting. Herbes de Provence lent a distinct flavor profile; a little of this spice goes a long way, so just 2 teaspoons were sufficient. After jump-starting the fennel in the microwave, we cooked the tenderloins on top of the bed of vegetables in a roasting pan. While we prefer the flavor and texture of jarred whole baby artichoke hearts in this recipe, you can substitute 12 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. To ensure that the tenderloins don’t curl during cooking, remove the silverskin from the meat.
2 large fennel bulbs, stalks discarded, bulbs halved, cored, and sliced ½ inch thick
2 cups jarred whole baby artichokes packed in water, quartered, rinsed, and patted dry
½ cup pitted kalamata olives, halved
3 tablespoons extra-virgin olive oil
2 (12- to 16-ounce) pork tenderloins, trimmed
2 teaspoons herbes de Provence
Salt and pepper
1 pound cherry tomatoes, halved
1 tablespoon grated lemon zest
2 tablespoons minced fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Microwave fennel and 2 tablespoons water in covered bowl until softened, about 5 minutes. Drain fennel, then toss with artichokes, olives, and oil.
2. Pat tenderloins dry with paper towels. Sprinkle with herbes de Provence and season with salt and pepper. Spread fennel mixture evenly in large roasting pan, then place tenderloins over top. Roast until pork registers 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
3. Remove roasting pan from oven and transfer tenderloins to carving board. Tent with aluminum foil and let rest for 10 minutes. Meanwhile, stir tomatoes and lemon zest into fennel mixture in pan and return to oven. Roast until fennel is tender and tomatoes have softened, about 10 minutes. Stir in parsley and season with salt and pepper to taste. Slice pork ½ inch thick and serve with vegetables.
STEAMED MUSSELS WITH FENNEL, WHITE WINE, AND TARRAGON
Serves 4
Total time: 30 minutes
WHY THIS RECIPE WORKS Belgians are particularly enamored of mussels and have developed many different flavor combinations for cooking them. This highly aromatic version, with white wine and fennel, is one of the most popular and classic offerings. Simmering the broth for a few minutes before adding the mussels allowed the fennel both to soften and to flavor the broth. The garlic in the broth balanced and enriched the flavor of the mollusks, and simmering the broth for a few minutes before adding the mussels concentrated its flavor. A toasted baguette was perfect for soaking up the richly flavorful liquid. When cleaning the mussels, discard any with cracked or broken shells or a shell that won’t close when lightly tapped.
8 tablespoons unsalted butter, softened
6 garlic cloves, minced
¼ cup minced fresh tarragon
Salt and pepper
1 (12-inch) baguette, cut on bias into 12 (1-inch-thick) slices
1 fennel bulb, stalks discarded, bulb quartered, cored, and chopped
1½ cups dry white wine
4 pounds mussels, scrubbed and debearded
1. Adjust oven rack 4 inches from broiler element and heat broiler. Combine butter, garlic, 2 tablespoons tarragon, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Spread 5 tablespoons butter mixture on 1 side of baguette slices. Place slices, buttered side up, on rimmed baking sheet. Set aside.
2. Melt 1 tablespoon butter mixture in Dutch oven over medium heat and cook until garlic is fragrant, about 30 seconds. Add fennel, cover, and cook until softened, about 2 minutes. Stir in wine and ½ teaspoon salt, bring to simmer, and cook, uncovered, for 3 minutes. Add mussels, cover, and cook, stirring occasionally, until mussels open, 4 to 6 minutes. Off heat, transfer mussels to individual serving bowls using slotted spoon, leaving remaining broth in pot; discard any mussels that refuse to open.
3. Broil baguette slices until lightly browned, about 1 minute per side. Whisk remaining 2 tablespoons butter mixture and remaining 2 tablespoons tarragon into broth in pot until melted and season with salt and pepper to taste. Pour broth over mussels and serve with toasted baguette slices.
COD BAKED IN FOIL WITH FENNEL AND SHALLOTS
Serves 4
Total time: 45 minutes
WHY THIS RECIPE WORKS For a rich and aromatic foil-baked seafood-and-vegetables dish where all the components mingle in perfect harmony, the selection of both fish and vegetables is equally important. We chose mild cod over more assertive salmon or tuna, which can overpower other ingredients. Fennel and shallots created the tender yet firm vegetable bed. Placing the packets on the lower-middle rack of the oven close to the heat source concentrated and deepened the flavors of the exuded liquid, which we made even better by adding a citrusy compound butter to the packets. For a bright finishing touch, we spooned fresh orange segments over the top after the packets came out of the oven. Other flaky white fish, such as haddock, red snapper, halibut, or sea bass, can be substituted. Open each packet promptly after baking to prevent overcooking, being careful to open them away from you to avoid the hot steam.
1 large fennel bulb, stalks discarded, halved, cored, and sliced into ¼-inch strips
2 large shallots, sliced thin
4 tablespoons unsalted butter, softened
2 teaspoons minced fresh tarragon
1 garlic clove, minced
¼ teaspoon grated orange zest plus 2 oranges, peeled, quartered, and sliced into ¼-inch-thick pieces
Salt and pepper
4 (6-ounce) skinless cod fillets, 1 to 1¼ inches thick
¼ cup dry white wine
1. Microwave fennel and shallots in tightly covered large bowl until fennel has started to wilt, 3 to 4 minutes, stirring once halfway through cooking. Combine butter, 1 teaspoon tarragon, garlic, orange zest, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Combine orange pieces and remaining 1 teaspoon tarragon in second small bowl; set aside.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat fish dry with paper towels and season with salt and pepper. Cut eight 12-inch-long sheets of aluminum foil. Arrange 4 pieces foil flat on counter. Divide fennel-shallot mixture among arranged foil pieces, mounding vegetables in center of each piece. Drizzle 1 tablespoon wine over each vegetable mound, then place 1 fillet on top of each vegetable mound. Divide butter mixture evenly among fillets, spreading over top of each piece. Place second square of foil on top of fish and fold edges of foil until packet is well sealed and measures about 7 inches square. Place packets on rimmed baking sheet, overlapping as needed.
3. Bake until cod registers 140 degrees, about 15 minutes. (To check temperature, poke thermometer through foil of 1 packet and into cod). Remove sheet from oven and carefully open packets, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate, along with any accumulated juices. Spoon orange and tarragon mixture over fish. Serve immediately.