Fennel

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200-300 g
500 g
1 kg
5 kg

The Fennel bulb is from the same plant that produces Sauf seeds which are mostly consumed after meals. It is native to the Mediterranean and the bulb is eaten both raw and cooked in a variety of cuisines, most famously Italian food. The bulb of the fennel plant can be prepared and eaten as a vegetable and is braised, grilled, sauteed or sliced thinly and served in salads. Fennel is a wonderfully versatile vegetable which resembles a peeled onion bulb that someone has pressed between their hands so it's no longer round. It has the cool crunch of celery with a strong note of liquorice when you take a bite. The flavour is similar to anise or tarragon. It is lovely sliced thin and served with Parmesan in a salad, luscious and filling in a cheesy gratin, and absolutely delicious roasted. Roasted, fennel caramelizes at the edges and loses it's crunch. The liquorice notes that were so discernible when the fennel was raw leave only a hint when roasted but gaining a little sweetness. Even people who are not fond of anything liquorice flavoured, easily enjoy fennel when it is warm and roasted. If you serve fennel raw, it's best sliced very thin; a mandoline slicer-cutter comes in handy here. Slices of the bulb can also be pickled and eaten as a snack

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