Fennel is one of the most underrated vegetables, and if you’re not already cooking with it, you absolutely should be. It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces.This funky-looking veggie might be intimidating from the outside, but don’t let it scare you. Once you know how to approach it, it’s easy to work with.
Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill.
The fennel bulb caramelizes as it cooks, taking on a sweeter flavor and tender, melt-in-your mouth texture. Finely mince the fronds(leaves) to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth.
