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. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Fennel tops are tasty too! No sense in letting these greens go to waste. Bruise the whole fennel leaves or chop into large pieces to promote the release of the oil. Here is my recipe for vegetable broth from scraps. Add to broth. Fennel Frond Pesto requires just a handful of ingredients you will likely have on hand, and you end up with a great freezer friendly pesto to use wherever you would use a normal pesto. 30 mins - 1 hour; Contains: In a food processor, whir together fronds, garlic, salt, olive oil and nuts. Steep the fronds in hot water. Whir up some pesto. Just amazing on fish or mixed through some pasta. Lemon verbena is sometimes sold as "vervain". Brew the seeds for approximately 10 minutes. Fennel tastes a bit like licorice, equal parts bright and vegetal, and when you roast or caramelize fennel, it develops a natural sweetness that balances out its bitterness. Measure 1 to 2 teaspoons of chopped fennel root. Stir things up and make you next smoothie a Fennel Fronds and Pineapple one. Then, pour in 2 cups (470 ml) of water. Add in half of the olive oil and pulse or blend until incorporated. Put the crushed fennel into a pot with grated ginger, lemon verbena, and water. If you have some dried fennel seeds, toss some of those in also. Use the stalks in the same way as scallions. 4 cups very hot water. Brew fennel tea. First and foremost, you can't go past a good ol' pesto recipe. handful of freshly cut fennel fronds and/or fennel pieces. Note that … Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. 10 – 12 mint leaves, cut chiffonade. Transfer the crushed fennel to a small pot on the stove and add 1 teaspoon (2 g) of freshly grated ginger along with 1 teaspoon (2.5 g) of dried lemon verbena. Pork chop with fennel seed crust, fennel and apple puree. Set aside to cool. The fennel roots and leaves have a rougher texture as compared to the seeds and may, therefore, take more time during brewing (15-20 minutes). If you wish to give the tea an even stronger fennel flavour, use fennel tea leaves (frond) or roots (bulb).
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