How To Prepare Fennel Leaves
Fresh cut fennel should be wrapped in damp kitchen paper.
How to prepare fennel leaves. Add 2 3 cups 150 ml of vegetable. Eat it raw or cooked. Add the leaves and allow to steep for 15 20 minutes.
Using fresh fennel leaves snip or pull the fresh fine green leaves off the bulb and rinse well. They ll add just the faintest hint of licorice to each bite. Strip the fronds from the stalks and toss them in your next green salad.
Instructions preheat the oven to 400 f and line a baking sheet with parchment paper. You can use them to top yogurt dips eggs stir fries toasts and seared. Both the leaves and the stalks are edible.
Healthy looking perky green or bronze in the case of the bronze variety leaves. The stalks and feathery fronds can be composted or they can be used as a garnish or mixed into a salad. Roast 25 to 35 minutes or until the fennel wedges are tender on the inside and browned around the edges.
I put fennel in my chowders and i ll use those fennel fronds as a garnish at the end with. As sara kate would be quick to point out any green is pesto waiting to happen. This quick tutorial shows how to choose and how to prepare fennel a most versatile vegetable.
Mix thinly sliced sweet anise with the potato slices. You can mix chopped fennel fronds into pestos salsas stocks curries and vinaigrettes for an added hit of freshness. Dip it in boiling water for 10 seconds and then plunge it into ice water.