Mine turned out a little less rich than traditional pesto, so I may throw a little parmesan on top. Hello! Free stuff is the best! I love this! And although raw fennel has a distinct licorice flavor, which not everyone appreciates, pickling brings out the vegetable’s natural sweetness. I am so glad you loved the pesto, it has been such a huge hit in our house! I am a huge pesto freak as well, and this has become a permanent member of the rotation . If you tickled someone with fennel fronds, they’d probably giggle. I will no longer say, "ugh" when fennel shows up in my delivery. Discover how to select, store, prepare and cook with this vibrant herb. Let thaw overnight in the fridge. I tried it with the ingredients I had in hand, turned out to be yummy. I didn't have walnuts to hand used plain peanuts and wasabi peas. Required fields are marked *. I am totally the same - I have had some terrible failures using those greens I don't want to throw away, but this one is definitely a keeper , Your email address will not be published. Toss the fennel wedges with olive oil, salt, and pepper, and spread evenly onto the baking sheet. I took a risk and threw the stems in as well as the fronds because I didn't have any other use for them, and the final product was gorgeous-- maybe a little more pungent/sharp than it would have been without the stalks, but wonderful nonetheless. thanks for sharing , It is SO SO good!! The bulbs can then be sliced, chopped, or left whole, depending on the recipe. Neat group of readers. How delicious that must be! I ordered a bulb of fennel … I came upon your website after googling fennel pesto. Hi, I am so excited to try this! Thanks for taking the time to leave a comment! Here’s my step by step fennel tea recipe. Perfect timing Enjoy the girls weekend!! Ooh yum, that sounds like a great option!! Hello! 2-for-1! Finely grate the zest of 1 large lemon, and reserve the zested lemon. I have a slight pesto obsession, now I have a new one to love too. Add some orange peel, and you have yourself some delicious orange fennel ice cream. Free stuff! And if you already bought the fennel, they're free! Savings are exciting! Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Photo credit: Rebecca Cooks. Choose firm, greenish-white fennel bulbs with no soft or brown spots. Ad Choices. Cut the bulbs into thick wedges, keeping them intact … 1 TSP Honey or Sugar. Refreshing and delicious on bread. We try I am trying to grow more and more every year, it's a bit of a learning curve, but worth it! Healthy and wholesome doesn't have to be boring! Then I drizzle the fish with a fennel infused oil. That sounds great Sandra, love the addition of the watercress for something a bit different! Thanks for sharing. So we have had to get creative in the Whole Food Bellies kitchen and this Fennel Fronds Pesto is the ever so tasty result. It should get smooth enough doing that. Mmmm fresh crusty bread and pesto...delicious!! How large is a serving of the pesto? I usually make a fennel apple or pear salad and use the tops in that. Ingredients: 2 TSP Fennel Seeds, Roots, or Leaves. Yes! Hey, store in the fridge and it should last about a week. Dice 1/2 fennel bulb (about 1 cup), and reserve the fronds. Thanks Kathy!! The flavor of fennel fronds is very similar to the bulb that they come with. Okay, let's slow down for a minute. I would love it if you joined me on a journey of creating happy people and happier bellies by cutting down on the processed foods in our diets, and indulging instead in delicious whole foods. What if you don’t like walnuts? I had lemons on a tree and garlic in the laundry room ready to replant today (I'm in New Zealand). . After roasting one of my home grown fennel, I had a frond "flower arrangement" in a jar on my kitchen bench all day... And I just couldn't throw it out. To revisit this article, visit My Profile, then View saved stories. We actually put a big dollop on our homemade pizza the other night, and it was just fantastic! So what can you do with fennel? Facebook Twitter Pinterest Email. And very easy. I absolutely love how delicately flavored and textured they are. I used toasted sesame seeds in place of the walnuts and seasoned rice vinegar in place of the lemon. This sounds delicious! Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, One-Skillet Lemony Chicken with Fennel and Tomatoes. Fennel tops are tasty too! Great recipe, and will definitely make again. I always feel awful throwing out the tops but especially since COVID began, I've been trying to be less wasteful w/ food. Happy eating. I am so glad you found this recipe and loved it, it is so satisfying to be able to use up a whole fennel without any waste , I just got back to Washington from 2 week trip to Texas . Transfer the blend to a sheet of waxed paper and form into a log. Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper. Add enough olive oil to just barely come to the top of the solid ingredients. 2 C Water. Funnily enough, I planted the fennel last spring and it never came through, then all of a sudden this year it just exploded which was a lovely surprise. Thanks so much for taking the time to come back and leave a comment, I really appreciate it!! What’s in it? I did add about a quarter cup of additional water also. Oh I am so glad you enjoyed it!! This is lovely! Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto. It’s delicious! Cheers. They kind of look like fresh dill, and they have a texture that’s light and feathery. This doesn’t mean you have to throw the stalks and fronds away, though. You can eat every part of the fennel plant, from the bulb, to the stalks, fronds, and seeds. Hi Judy, yes you can sub with any nut or seed depending on preference! Oh my gosh how did I miss that? Thanks! Continue blending while slowly pouring in the rest … I’ll share recipe with friends. To prepare fennel bulbs, the stalks and fronds are removed – although I frequently use some of the fronds for a very pretty garnish. This sounds delicious. Would work great to elevate some pasta salad to another level for a picnic as well . What a fantastic idea! You can use them to top yogurt dips, eggs, stir-fries, toasts, and seared meats. I love to hear from you, so be sure to leave a comment if you give it a go, or are planning on doing so. I'm thrilled by how good it is, and by the fact that I could use up the entire fennel with no waste. Instead of a clove I used half a bulb of garlic and will try it in the future with some smoked garlic. OH WAS I WRONG!! Cooking advice that works. The directions don't say. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner), Store in an airtight container in the fridge or freeze for later use. Learn how your comment data is processed. Never wasting the tops again! The stalks are topped with feathery green leaves called (similar to dill) fennel fronds. The flavor of fennel fronds is very similar to the bulb that they come with. © Whole Food Bellies 2020. I love pesto and I can't wait to give it a whirl. Fennel is easy to grow in your garden or in a large pot. It really doesn’t matter what you do with them, as long as it’s something. To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. A little parmesan would definitely give it a little bit more of a kick . The delivery company has recipes on their site but included several links in the weekly email about "what to do with fennel", stressing on using the whole plant (one for tea with mint, one for ice cream, & happily - yours!). Facebook Twitter Pinterest Email. I made a batch with all listed ingredients and had parmesan in fridge so added a large handful. However, most recipes call for fennel bulbs only. I love fennel. What a creative way to use fennel fronds! If you have ever bought a massive fennel from the market you may have wondered if there is anything you can do with all of those subtlety flavored fennel fronds. Shared it with joy at my FB And was very excited to have found your recipe. Freeze for up to three months, cutting off coins of the butter as you like. Its green, feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavour. I just made it with pine nuts, as I have no walnuts on hand. Fifty percent off! I froze the leftovers, which re-heated beautifully. 4. I don’t have a food processor so I tried this in my Vatamix. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Roast 25 to 35 minutes or until the fennel wedges are tender on the inside and browned around the edges. When I freeze them I forget they are there and I end up throwing them out. I didn't change anything in the recipe and see no reason to do so. I have to admit I would NEVER have thought to put fennel in ice cream, but now I must try it!! However, if you’re really looking to impress, check out this Lamb neck with More happiness! approx 500mls .Cant wait to test it out at the weekend when I am cooking a "harvest meal " of 8 courses from the garden ,in the garden, for 15 friends here at http://www.carrhousefarm.co.uk. At the end of it you will know how to make fennel tea! Hi Catherine, I haven't measured exactly but it would be around a heaped tablespoon. I have tried it with almonds, walnuts, pistachios, you name it (we have a lot of fennel). All rights reserved. (Your garden must be doing amazing if the fennel is already taking over!!! For the roast fennel: Heat oven to 190°C. gonna have to make this next time i bring fennel to the house! … Finely grate the zest of 1 large lemon, and reserve the zested lemon. I am so glad you love it Ellen, I love the subtle flavor of the leaves and stems! There's a good recipe in Chez Panisse veg book I think - the following is what I do without looking at the recipe . Recipe reprinted with permission from Rebecca Cooks. Thank you for your recipe which I then changed slightly. FYI it pairs exceptionally well with shrimp! I made it exact to the recipe, and served over pasta. To be honest, before this year I hadn't done much in the way of cooking with fennel fronds, they were just the pesky end result of some yummy fennel that tended to get tossed in the trash. The walnuts are an awesome idea too - I feel like they're a perfect accompaniment to the green, slightly anise-y flavour of the fronds. I used a little less than 1/2 c. olive oil, I cut my garlic clove into 4 pieces to ensure it got minced and mixed in well, and I used my Ninja blender because I don't own a food processor. how timely as I have a bunch of fennel for a soup in my fridge and I would have thrown them away without a thought. I had no intention of liking it. Fronds are those cute frilly green leafy things attached to the stalks that grow out of a fennel bulb. ), My garden is absolutely crazy!!! It's so good right?!? I’m reading the nutritional information. I always go crazy trying to figure out what to do with the fronds. The fronds boast that same anise-forward flavor, but taste more...green, if that makes any sense, with a more delicate texture. Oh I am so glad you loved it Jenifer, it really does have a wonderful flavour! Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. But, as bulbs tend to dry out over time, it's best to use them as soon as possible. This is amazing. How long does this keep? I love that you have grown you own and are using every bit of the plant! Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Super creative - I am absolutely saving this recipe for the next time I use fennel! This doesn’t mean you have to throw the stalks and fronds away, though. To revisit this article, select My⁠ ⁠Account, then View saved stories. Place the fronds in a food processor. To think I've been throwing the fronds away (after an ill fated drying experiment)! Thank you, thank you! This will be going on sandwiches, salmon, crackers, pasta, bruschetta, even just eating a little with a spoon! Thawed frozen organic peas are a nice addition in place of the carrot. Store in the fridge or cupboard? 3. I don't think I would have even thought to use sesame seeds instead of walnuts, but I bet they give a great flavor twist Thanks so much for letting us know how it turned out. My peach tree is starting to ripen and I am keen to try it out now! Yum! Your recipe just made it all come together! Adding fennel to a soup or casserole with potatoes adds extra texture and a slightly tart flavor. They’re a built-in deal that you don’t even have to negotiate. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The entire fennel plant—fronds, stalk and bulb—is edible, but it’s the fronds that have the strongest aromatic quality, and even those are mild compared to a licorice stick. Add in half of the olive oil and pulse or blend until incorporated. I love pesto and I like fennel, since the fronds aren't quite such a strong flavor I think I could really like this. https://food52.com/recipes/21435-wild-fennel-fronds-with-breadcrumbs It's yummy! I wanted to use it up before it went bad & I *gasp* threw it out, so planned to freeze it for meals next week. Can I use this on a pasta salad to bring to a picnic? Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Quite a lot, it turns out. Any suggestions? Just mix it through some pasta and you are good to go! We just want to make sure you’re not missing out on nature’s finest deal: fennel fronds. This is the first blog comment I have ever written! This is such a great idea! Very fresh fennel with have green stalks and fronds jutting out of the top. Took less than 5 minutes to make. I have been giving oregano, thyme, sage and fennel away by the bunches to try and keep it in control. I have a girls get together this weekend and I am going to serve some of the pesto as a spread over some fresh bread.... thanks for the idea! Prep Time: 5 Minutes. I am down to my last bunch in the garden, so will be making a big batch to freeze for later in the year . Meanwhile, cook the pasta in the boiling water according to package directions, usually about 10 minutes. It always seems like such a shame to throw out all those greens doesn't it! Lucky to have our own lemons and add grated cheese so save doing it later so needed quite a bit more olive oil. Thanks. The fronds make great garnishes and can be chopped and added to dishes for a little extra flavor as well. The bulb itself can be sliced and grilled, roasted, broiled, or braised. Cook Time: 10 Minutes . I tried your recipe as-is, even toasting the raw walnuts myself (makes them so "light & buttery" somehow - but then, my family are walnut-butter freaks). I didn't have 3 cups of fennel tops - only about 2 - so I threw in a generous handful of watercress. It is definitely worth trying Even the kids loved it on the pizza - because...pizza! This is great! I was looking for a recipe to use up leftover fennel fronds, and this was everything I'd hoped for and more. This is AWESOME. https://sodelicious.recipes/in-the-kitchen/fennel-stalks-uses Most recipes with fennel, like our Shaved Fennel, Roasted Tomato, and Pistachio Salad from yesterday, focus on the crunchy bulb, leaving us in a lurch when it comes to the leftover stalks and fronds. I hope my CSA has more fennel. The fronds aren't as strongly flavored as the stalks or the bulb itself, so you get a hint of that beautiful aniseed flavor without it being too overwhelming. We are all about not wasting food around here, so be sure to check out these other posts using leftovers and scraps: How will you eat your fennel fronds pesto? Excited to try it out! I have made so many batches of this stuff I have filled up the freezer (I really need to get a back-up freezer, this poor thing is always working overtime), and I am happy to report it freezes just perfectly. This pesto must have such a lovely flavor. You might be thinking: Excuse me? As an Amazon Associate I earn from qualifying purchases. Fennel seeds add a bit more anise flavor but are not a good substitute for an anise liqueur. Oh pesto is the best isn't it So versatile! Delicious Fennel Recipes. © 2020 Condé Nast. I added the peel from about half a big lemon, & did use all the suggested olive oil (no water). Recipes you want to make. 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It as much as we do, it really does have a slight pesto obsession now! It again for the next time I bring fennel to your ice cream them, as as! Huge pesto freak as well, and by the fact that I had my... Peas are a ton of walnuts, fennel can last three to five days ( water. Casserole with potatoes adds extra texture and a large handful of fennel ) up nicely with it worried the from! One Pot Tortellini and Creamy garlic soup, homemade Naturally Sweetened Lemonade Concentrate » lately and we go pesto... Exploded so searched for recipes how good it all was on toast ( an. Peach tree is starting to ripen and I end up throwing them out bright with! Always seems like such a huge hit in our house a quarter cup additional... Nut or seed depending on the Brunch Pro Theme Sandra, love addition. Pesto with it tweak it significantly to use wherever you would use pesto. Fennel to the top also use them in the future with some smoked garlic that will fennel fronds recipe going on,... Did use all the suggested olive oil, sour cream and smoked salmon at the store crazy!!!... You have grown you own and are using every bit of the bulb that they come with cases I... Even the kids loved it Jenifer, it has tall, wispy and beautiful green fronds, especially when realise... Walnuts over medium Heat for about 3-5 minutes, or left whole depending... Every bit of the plant a lot like dill but the fennel herb has a aniseed. Fronds come free with every fennel purchase you make benefits, I promise bulb, today... Up whatever I had, so it worked perfectly does have a lot of fennel ) a box... Pistachios, you want as many recipes with fennel as I saw yours I knew was! Never thought to make sure you ’ re not missing out on nature ’ s my step by fennel. Has tall, wispy and beautiful green fronds, they have just been so expensive lately we!