The flavor of fresh fennel is way less intense than its cousin anise seeds, but even that still gives people pause. Give it a go: This celery-like vegetable—but with fewer fibrous strings—is wonderful served raw, braised alone, or combined with other vegetables.
Preparing: Trim off the stalks; reserve the fronds for garnish if you like. Cut off the hard bottom and slice the bulb vertically into quarters. Or after trimming, cut the bulb in half first, then slice lengthwise or crosswise.
Best cooking methods: braising, roasting, sautéing
When is it done? When tender enough to pierce easily with a skewer or thin-bladed knife
Other vegetables you can use: Even though the flavor is different, celery and fennel are almost always interchangeable in recipes.
It’s my partner’s birthday and The Bittman Project’s too, so I thought I’d kick off this week’s What’s for Dinner? with a celebratory feast of skillet pork chops and pickled peppers—or a vegetarian ragu that’s a delicious swap; roasted squash; fennel and orange salad, and a birthday cake.
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