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©Copyright MSCOMM
Michele Serre, Editor
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
| All about FENNEL Other names
sweet anise finocchio Historical Notes
|  | Foeniculum vulgare
French: Fenouil
Origin: Mediterranean A bulbous, bushy umbelliferous plant of the Apiaceae family |
Recipes from Master Chefs
Cold Anise-Flavoured Potato and Leek SoupMichel Troisgros of the Maison Troisgros, France
Crab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat, Chateau de Locguenole, Brittany
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, la Bastide St-Antoine, France
Sea Bream with Ginger "Scales" and Fennel
Jacques Le Divellec, Paris
Worldwide Recipes
- Grilled Salmon Tournedos with Fennel, Corn and Blueberry Salsa
Mario Martel with Carl Murray of the Loews Le Concorde Hotel in Québec City
Roast Langoustines and Shaved Fennel Salad with Lemon Dressing and Juniper
Spa cuisine
From the Latin "feniculum," from "fenum" (hay).
Description
A distinction is made between:
- wild fennel
- sweet or aromatic fennel whose seeds are used as a flavouring in fish soups, sauces and stocks.
- head or vegetable fennel whose bulb is eaten as a vegetable and which has a anise-like taste particularly well suited to fish.
Nutritional values per 100 g
Fennel is an excellent food for dieters, since it is made up mostly of water.
Calories: 28; Carbohydrates: 5.0 g; Fat: 0.4 g; Protein: 2.8 g.
Rich in calcium, iron and vitamins A and C.
Buying fennel
look for a white, firm, plump bulb with no brown or yellow spots, with fresh green feathery leaves.
Choose smaller bulbs since they are less woody
Storage
Whole fennel will keep for a long time in a cool place, though it tends to become stringy as it gets older.
Keep for a few days in the vegetable crisper of the refrigerator.
Freeze only once cooked.
