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If you’re a fan of fennel, these 6 recipes are for you

By Kara Elder

January 3, 2018 at 3:00 PM

(Deb Lindsey for The Washington Post)

If you’re a fan of fennel, the licorice-y bulb that’s a member of the carrot family, then we’ve got a few recipes for you:

Roasted Fennel and Lemon Salad With Turmeric Walnuts, above. The time spent in an oven really mellows the licorice flavors of the bulb; the other revelation, though, is the roasted lemon slices — they’re briefly boiled in water before being roasted and turning into wonderfully tart, chewy bites.

(Renee Comet for The Washington Post)

Saffron Fennel Stew With Fish. Rich, winy, warming, satisfying — and you can use frozen and defrosted fish fillets.

(Astrid Riecken for The Washington Post)

Shrimp, Fennel, Pea and Pancetta Rigatoni. A quick take on the pasta + peas classic.

(Goran Kosanovic for The Washington Post)

Paprika Pork Sliders With Fennel Slaw. The slaw may play second fiddle to the spiced pork tenderloin, but it’s a tasty reminder that fennel slaw would go well on many a sandwich.

(Deb Lindsey for The Washington Post)

Orange-Pickled Fennel Salad. A good one to serve with a roast or braise.

(Scott Suchman for The Washington Post)

Fennel Gratins. Crispy, salty and savory. Serve as an appetizer or side dish.

More from Food:

6 hearty, healthful mains to try this week

For a bowl of winter comfort, lentils are the easy answer

This turkey burger recipe has a winning flavor combo


Kara Elder is the editorial aide for Food, a position that involves testing recipes, writing about them and helping to manage the Post's Food Lab. She worked for a cookbook author before joining The Post in 2015.

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Food

If you’re a fan of fennel, these 6 recipes are for you

By Kara Elder

January 3, 2018 at 3:00 PM

(Deb Lindsey for The Washington Post)

If you’re a fan of fennel, the licorice-y bulb that’s a member of the carrot family, then we’ve got a few recipes for you:

Roasted Fennel and Lemon Salad With Turmeric Walnuts, above. The time spent in an oven really mellows the licorice flavors of the bulb; the other revelation, though, is the roasted lemon slices — they’re briefly boiled in water before being roasted and turning into wonderfully tart, chewy bites.

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