• Apple Fennel Soup
  • Baked Fennel
  • Blood Orange & Fennel Salad
  • Fennel Parmesan Gratin
  • Roasted Fennel Soup with California Walnuts
Apple Fennel Soup

1 can (14 1/2-ounce) low-sodium chicken broth
2 cups water
1/2 cup white wine
2 Golden Delicious apples, peeled, cored, and chopped
1 cup thinly sliced carrots
1 small onion, thinly sliced
1/2 cup chopped fresh fennel
1 bay leaf
1/4 teaspoon dried thyme leaves
6 black peppercorns
Plain low-fat yogurt (optional)
1.) In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay
leaf, thyme, and peppercorns; heat to boiling. Reduce heat to simmer, cover,
and cook 20 minutes.
2.) Strain soup, reserving liquid. Remove bay leaf from apple-vegetable
mixture. In blender or food processor, puree mixture; add reserved liquid and
blend well. Reheat soup if necessary. To serve, ladle into soup bowls and top
with dollop of yogurt, if desired.

Baked Fennel

2 fennel bulbs
2 cups milk
4 tbsp. olive oil
4 tbsp. grated parmesan
½ cup fresh breadcrumbs
Salt and pepper

Preheat oven to 450 degrees. Clean the fennel, removing upper part, and slice
lengthwise into ½ inch slices. Set the tops aside to garnish the dish. Place in a
saucepan and cover with milk. Simmer for about 10 minutes or until the fennel
can be easily pierced with a fork. Remove fennel and pat dry. Layer in a baking
dish, drizzle with 2 tbsp of the oil and add salt and pepper. Bake for about 20
minutes. Mix the remaining oil with the cheese and breadcrumbs and sprinkle
over the dish and continue baking until golden brown. Garnish with tops, if
desired. This dish can be served hot or at room temperature.

Blood Orange and Fennel Salad

3 blood oranges
1 large fennel bulb
4 tsp white wine vinegar
4 tsp finely chopped basil
1 clove garlic, minced
¼ tsp both salt and pepper
¼ cup extra-virgin olive oil

Use a sharp knife to remove orange peel. Cut oranges into segments, removing
all the white pith. Slice end from fennel and remove shoots from top. If exterior
of bulb is marred or discoloured, peel with a vegetable peeler. Cut in half and
thinly slice.
Whisk vinegar with basil, garlic, salt and pepper. Whisk in oil. Arrange fennel
slices and orange segments on serving dishes.
Drizzle dressing over salads and garnish with reserved fennel fronds. Makes 4
Fennel Recipes
Fennel and Parmesan Gratin

1 medium fennel bulb, washed and trimmed
1 cup potatoes, peeled and cut like fennel
2 tbsp extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese
½ cup homemade or low-salt chicken stock
Salt and pepper to taste

Heat the oven to 400 degrees. Cut each fennel bulb in half through its core;
cut the halves in 2 or 3. Snuggle the wedges, cut side down, in a baking dish.
Pour the stock into the dish, drizzle the olive oil over wedges and season with
salt and pepper. Cover the pan with foil and bake for 30 minutes. Uncover and
sprinkle with parmesan cheese. Bake uncovered until the fennel is tender and
the cheese is browned, about 30-45 minutes.

Roasted Fennel Soup with California Walnuts   
Makes 4 servings

1/2 cup California Walnuts, coarsely chopped
1 large fennel bulb, cut into quarters
2 tablespoons canola oil, divided use
Salt and pepper to taste
1 leek, white only, sliced
1 cup peeled and cubed russet potatoes
2 cups low-sodium chicken stock
2 tablespoons dry sherry
1/2 cup milk (2%)
1 tablespoon minced fresh chives

1. In dry skillet, toast walnuts over medium to high heat until lightly browned,
about 1 to 2 minutes. Set aside.
2. In small bowl, toss fennel with 1 tablespoon oil; sprinkle with salt and
pepper. Turn fennel onto baking sheet and roast in a 400ºF oven until tender
and golden brown, about 15 to 20 minutes. Cool.
3. In heavy, medium-sized pot, heat remaining oil over medium to low heat.
Add leeks, stirring to coat with oil. Cover pot and cook 5 minutes or until
translucent. Add potatoes and stock; bring to a boil. Reduce heat and simmer
until potatoes are fully cooked, about 20 minutes. Purée mixture with hand
held blender or in food processor until smooth.
4. Slice fennel into thin strips; add to potato mixture. Add sherry and milk to
reach desired soup texture. Return to a simmer and stir in walnut pieces.
Season with salt and pepper.
5. To serve: ladle soup into bowls; sprinkle with chives.
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