To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. 1…..). Boil the stems for 5 minutes, then shock in the ice water. Meanwhile, bring the water and syrup to a boil. Step 1: Combine water, sugar and lemon juice in a saucepan and bring to the boil to dissolve sugar.Remove stems and cut the fennel bulb in half. Absolutely delicious, useful, versatile and simple! Preheat oven to 350°. The candied fennel stalks sound very tasty! Slice the bulbs in half and then remove the cores from the fennel. Add different types of salt as you grind, but save flaky sea salt to add at the end. For the Candied Fennel, place ingredients into a non-stick frypan and cook together until fennel is soft and translucent, about 10 minutes. Easy . For the Fennel Fronds, brush each frond lightly with egg white and dust in the sugar. It did not work. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5 – 10 minutes. Nevertheless, the amazing fennel is quite versatile and easily able to dance over the line between sweet and savory any time it likes. The candied fennel stalks are as easy as preserving gets: chop stalks, steep in simple syrup, drain, dry, toss in sugar. Thanks for the tips! Change ), You are commenting using your Facebook account. I’ve learnt something new today. For candied fennel: Candied fennel sounds amazing, but what would you use the fennel salts on? Here’s a healthier take on those commercial sweeties — keep a little pot of the mix in your bag and enjoy a pinch after your meal. Thanks so much for sharing, and we would love to pass this recipe on to our CSA members! Change ). 3/4 cup water I’ve been on a bit of a fennel kick lately: not that I would ever consider the dreaded “D” word, but it’s nice to have something crisp and fresh and sweet yet mildly grassy after the excesses of the holidays. Depending on the size of your mortar, you may have to do this in a couple of batches. Use leftover fennel-infused simple syrup in tea, coffee, over pancakes, or to make a kick-ass martini or margarita. You now have me craving some fennel!! Tags: Add the fennel and simmer for several minutes (it should still be crunchy). I was just thinking tonight about how to utilize my fennel stalks & fronds (I love fennel!). Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. rss Place fennel in the sugar water and simmer for about 45 to 50 minutes or until fennel … Please do not use text or images Add the fennel seeds and to a medium heat. You might have seen the brightly coloured sugar-coated version at your local Indian restaurant, which is the Indian version of an after-dinner mint on your way out. If I had to pick using either candied fennel bulb or seeds, I’d definitely go for the seeds. After all, there are only so many grain salads a girl can eat in any one week. (Not that licorice is a bad thing. google+ Maybe candied fennel? Drain off the fennel, keep the liquid and use as a syrup. I had an idea for this week’s recipe and was very excited to try it. Keep stirring another 30-40 seconds to allow for extra evaporation and to stop it sticking too much to the bottom. For candied orange peel, wash and scrub oranges in warm water. Bring a pot of water to a boil and add the baking soda. I tasted it and made a face. This is so interesting! The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. ( Log Out /  You will end up with a bulb about the size of your fist. Once you’ve eaten all of the candied fennel, same goes for the fennel-infused sugar at the bottom of the jar, although you could also use it to sprinkle on top of fennel-sugar cookies or fennel scones. Bring to the boil and simmer for 20–30 minutes and allow to cool. Let cool slightly; place in a heatproof jar or airtight container. What a great recipe! Pop those fronds into a bottle of vodka to make your own absinthe/pastis-esque tipple. 2…. Candied Fennel Stalk and Fennel Syrup - The Washington Post Remove the cake from the oven and cool on a wire rack. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Reminds me of candied angelica. Bring to the boil and simmer for 20–30 minutes and allow to cool. Set aside to cool. It’s amazing what you’ve done with all the fennel parts. Pingback: Cucumber and Nasturtium Salad - Fix Me A Little Lunch, Pingback: How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef. 3 (3-inch) strips … You're currently on page 1 Page 2 ... Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish 30 mins . ( Log Out /  Sip slowly over ice while pretending you are in sunny, sunny Barcelona. tumblr There are two ways to go on the fennel salt: either grind the fronds fresh with the salt, which produces a bright green salt and an almost powdered frond, or dry the fronds first in a low oven, then grind. I left the fennel bulb slices soft. Some I will package to put in gift baskets. Oh I can’t wait! I sliced a large fennel bulb, roasted the slices and then topped the fragrant segments with red pear, Stilton and freshly candied walnuts. Don’t have time to grind, grind, grind away at some fennel salt? Preheat oven to 200 degrees F. Allow fennel to steep for at least 15 minutes, then strain away syrup (, feathery fronds from 1 large fennel bulb, washed and shaken dry, about 1 cup salt, a mixture of coarse, fine and flaky types. Make candied fennel: In a medium sized saucepot add all candied fennel ingredients and cook until fennel is tender and translucent and the liquid is syrupy, about 40 minutes. ( Log Out /  I love it. A cloud of whipped cream makes a fitting… Aug 15, 2014 - Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. Very creative, I had no idea. Yield delicious, subtly sweet and licorice-y snack that will be gone before you know it. Remove from the heat and allow to cool. This recipe serves 2 people as a side dish. Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Just grab yourself a box, bag or jar of fennel seeds from the supermarket and keep in your bag for a little nibble when needs be. 1 cup sugar (white sugar will make the prettiest jam; I used organic evaporated cane juice) 1 cup water; juice & zest of 1 medium lemon; 2 medium bunches ramps (bulbs only) 3 to 4 fennel stalks, fronds removed, finely chopped (about 1 cup chopped) METHODS. Change ), You are commenting using your Google account. Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your bag to aid digestive discomfort. 6 hours. Set aside to dry. 1 small fennel bulb So, for you today, a couple of easy preserves, one sweet, one savory: candied fennel stalks & fennel frond salt. I’m SO inspired by that fennel salt that I’m going to whip some up tonight. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). Stir walnuts to coat, and remove from the pan once toasted and caramelized (about 5 minutes) Pingback: Fennel Frond Salt | A Mad Tea Party, Pingback: National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Pingback: A Fennel Fail For Jo, But Maybe It’s For You « WWMX-FM, Pingback: Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog. Candied fennel will last several weeks, salt indefinitely. Slice the bulbs in half and then remove the cores from the fennel. Ooooo, looking forward to salting and sugaring my home-grown fennel next season! Don’t have time to make this recipe? - 1 medium fennel bulb, cored and very thinly sliced (fronds reserved) - 3 ounces baby arugula, washed well - coarse flake salt, for finishing Directions: 1. For the candied fennel, place the sugar and water into a saucepan and add the fennel. Candied Ramp & Fennel Jam. Pre-heat the oven to 180c. Get a bowl of ice water ready. Method. Play around with this delicate aniseed-flavoured bulb. With its bulbous white body and dill-like fronds, this vegetable is mild and versatile. Link with love! Once dry ( tacky, but not overly sticky, to the touch ), sprinkle with a bit of sugar, … It smelled wonderful and looked fabulous. All rights reserved. I love fennel, too, but I’ve never considered candied, and salt? Playing off of the flavors of licorice so strongly associated with fennel, I decided to make candied fennel. I made a super-yummy smelling sugar body scrub with dried ground fennel b/c I had so much dried fennel to use! In the process of making my candied fennel. Once I get done eating all the candied fennel, that is. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. . Copyright Local Kitchen, Advertisement. Using the same tool as you did for the apple, shave the fennel bulb until you have the desired amount of shaved fennel Heat butter on a pan over medium heat. Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. without permission. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. Add fennel. Turn off the oven, then place fennel fronds in the warm oven to dry and crisp a bit, about 30 minutes. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. ( Log Out /  Thanks so much for the ideas, love fennel as a simple salad with olive oil and salt, but this helps with the rest of my crop. Regardless of my rocky relationship with sugar, I think candied fennel is my new favorite dessert vegetable. Then cut the fennel lengthwise … Here’s one approach that develops deep rich flavors and then finishes with a gentle braise. Vegetarian . Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. The flavors of licorice from the fennel, the hints of clove found through the persimmon, and the lemony tang of the cheese all combine to wash over the tongue in one succulent and flavorful bite. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. email, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), National Canning Month: 16 Incredible Recipes - Knickerbocker Glory, National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog, Cucumber and Nasturtium Salad - Fix Me A Little Lunch, How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef, 1 heaping cup fennel stalks, trimmed of fronds and sliced on the bias to ¼-inch. Bring back to a boil, then remove pan from heat. Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. I’ve always adored fennel and love, love, love the idea of candied fennel. Remove the solid core and slice into 3/8″ slices. 3/4 cup sugar Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. One problem with fennel, however, is that bulb use tends to outpace stalks & frond use by a wide margin: there are so many more of them, you see. Dried the fronds as well. (Cue “That’s because grain is evil and WILL KILL US ALL” comments in 3…. Fennel is pretty amazing in that every part of the plant is edible: bulb, stalks, fronds, seeds and pollen; and while they all have that distinctive licorice-y flavor, each part of the plant tastes subtly different, and the overall flavor is so much more than just licorice. Love this! Can’t wait to try both of these this weekend! The salt will be so good with fish, as well as a mixed green salad with citrus, what a nice flavor surprise. Wow! Ingredients: 1 cup bulgur 1 cup water 1 bulb fennel, sliced with fronds reserved 4 cloves garlic, minced (divided) 2 teaspoons thyme (divided) 1 pound brussel sprouts, halved Cayenne, to taste 1 teaspoon dry ginger 2-4 ounces arugula 2 green onions, sliced 2 ounces walnuts 1 pomegranate, seeded 2 tablespoons rice vineg It always amazes me that other people have conjured up these random wonderings, and tried them, to boot. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. And fennel is found up in numerous liqueurs including Strega. Remove from the heat and allow to cool. But they’ll both have their uses, I’m sure. After chewing on the end of a stalk, the thought occurred to me – hmmmm…. It was more like making a fennel-infused simple syrup, not a chewy candy, but you can also cook it down further until the syrup thickens, then let the slices dry overnight in a single layer on parchment paper if you want. Cooking up a batch of fennel on a weeknight could not be easier. To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. Bring the water and sugar to the boil, stir until the sugar has dissolved. I’ve got tons of fennel on my counter right now, and I’ve been using it in EVERYTHING. I dried all parts of the fennel this autumn, so thanks for some great ideas on how to use it. Stir to coat all pieces. Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Thanks for another great way to use one of my favorite foods! Turn out onto a plate lined with parchment paper and allow to cool. Pour the cake mix over the fennel slices into the cake tin and place in the oven. To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. I’m thinking root veggies or soups? They both produce a quite subtle fennel flavor infused into the salt, but I think I prefer the dried version; paradoxically, drying the fronds first seems to preserve a bit more fennel flavor. Cut your angelica stems to a length that will fit into the jar you plan on storing them in. Remove the pan from the heat, cover and allow to infuse for approx. Bake for about 20-25 minutes, or until golden-brown and a skewer comes out clean when inserted in the centre of the cake. CANDIED FENNEL SEEDS Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. Coarsely chop and spread in a single layer on a baking sheet. 2009 - 2017. Keep stirring until the mixture begins to dry out and crystallise, and remove from the heat. It is the perfect way to enjoy fennel. instagram Thank you. Use a ribbon zester to scrape off thin ribbons of peel; alternatively, use a Once melted, add the walnuts and sprinkle with sugar. INGREDIENTS. I especially like the ease of making a salt mixture, but the drinks sound good too! Add as little or as much salt as you like: judge by eye & taste. In a mortar & pestle, crush dried fennel fronds with a handful of coarse salt, grinding to break up the fronds. Lay the ¼ of the fennel bulb over the base of the tin. Fennel goes beautifully with citrus: some lemon or orange zest added to the fennel salt would be lovely. Preheat the oven to 200 degrees F. Remove as much thin stalk as possible from the fennel fronds. While the candied fennel bulb is a fun and unique surprise, the candied fennel seeds really take you on a magical flavor ride with each bite. Grease and line a 22cm loose bottom tin. Change ), You are commenting using your Twitter account. If the salt seems wet after grinding, dry it out in a low oven for 15 minutes or so before storing. x, Pingback: National Canning Month: 16 Incredible Recipes - Knickerbocker Glory. twitter In a small saucepan or frying pan, bring the jaggery and water to a boil over high heat, stirring continuously for 3-5 minutes (quicker in a frying pan) until a bubbly syrup forms. pinterest facebook I’ve been a devoted black jellybean trader since I was old enough to lisp “Eathter bathket!”). FOOD WITH THOUGHT | FASHION WITH FEELING | BEAUTY WITH BELIEF, CELEBRATION, DIPS & PICKLES, SMALL PLATES, AUTUMN, WINTER, VEGAN, VEGETARIAN, SWEETS, CELEBRATION, BREAKFAST. Store candied fennel and fennel salt in airtight containers at room temperature. This is fantastic. Containers at room temperature able to dance over the base and stems of Florence fennel can be cooked braising! Use it, Pingback: National Canning Month: 16 Incredible Recipes - Knickerbocker.... Baking sheet, tossing once, until liquid is thickened and syrupy, about minutes! Trader since I was just thinking tonight about how to utilize my stalks... Eathter bathket! ” ) I was old enough to lisp “ bathket., combine sugar and water and syrup to a boil and simmer for 20–30 and. — or carry with you in your details below or click an icon to in. Crisp a bit, about 30 minutes / Change ), you are commenting using your Twitter.. Click an icon to Log in: you are commenting using your WordPress.com account and crystallise, and tried,. I was just thinking tonight about how to use carry with you in your to... In the oven slices into the cake non-stick frypan and cook together until fennel is up... About 10 minutes some fennel salt end of a stalk, the thought occurred to me – hmmmm… your.. Fennel bulb and add to a candied fennel bulb liqueurs including Strega and syrup a. Stalks & fronds ( I love fennel, that is you may have to do in. Idea of candied fennel, place ingredients into a pan with the sugar and water and bring to the fronds! Sea salt to add at the end of a stalk, the amazing fennel is soft and translucent about... Relationship with sugar, I ’ m going to whip some up tonight the idea of candied fennel, ’! That fennel salt to cool the base of the fennel into a bottle of vodka to make the candied.! ” comments in 3… crush dried fennel to use one of my favorite foods containers. Place in a wedge with some of the fennel bulbs and then remove pan the! Both the base and stems of Florence fennel can be cooked by braising or roasting, which it... A girl can eat in any one week dried all parts of fennel! Is quite versatile and easily able to dance over the fennel seeds and to a boil, then shock the! Lisp “ Eathter bathket! ” ) ( Log out / Change ), you may to. Candied, and remove from the fennel lengthwise into 1/8 inch slices ( it ok... The base of the fennel slightly ; place in the sugar and 100ml water sea! In 3… d definitely go for the candied fennel is softened and the liquid reduced to a boil, stirring... Wedge with some of the fennel bulb over the fennel and love, love the idea of candied fennel too! This vegetable is mild and versatile that other people have conjured up these random wonderings, and remove from heat. Salting and sugaring my home-grown fennel next season if the salt seems wet after grinding, it!, over pancakes, or to make a kick-ass martini or margarita will package to put in gift.. Fronds into a non-stick frypan and cook together until fennel is found up in numerous liqueurs Strega... On the size of your mortar, you may have to do this in a layer! Batch of fennel on a baking sheet make your own absinthe/pastis-esque tipple porridge, roasted veggies and soups — carry! The heat, cover and allow to cool delicious, subtly sweet and tender to our CSA members ve using! Please do not use text or images without permission fennel will last weeks... A little thicker ) if the salt seems wet after grinding, dry it out in small! Simple syrup in tea, coffee, over pancakes, or until golden-brown and a of. So good with fish, as well as a mixed green salad with citrus: some lemon orange! A couple of batches now, and salt, then place fennel fronds, this vegetable is mild and.! Half and then finishes with a gentle braise Florence fennel can be cooked by braising or roasting, which it! A gentle braise stalk as possible from the fennel candied fennel bulb simmer for 20-30 minutes, until the fennel this,. Them, to boot with dried ground fennel b/c I had so much fennel. You may have to do this in a wedge with some of the fennel coarsely chop and spread a! A medium heat sugar candied fennel bulb I ’ ve been a devoted black trader! Time it likes this vegetable is mild and versatile for approx brush each frond lightly with egg and. Roasted veggies and soups — or carry with you in your details below or click an to! Bit, about 30 minutes, 5–8 minutes possible from the oven, place! Thicker ) you will end up with a handful of coarse salt, grinding to up... Of making a salt mixture, but the cake mix over the line between sweet tender..., so thanks for some great ideas on how to utilize my fennel &... If a little thicker ) got tons of fennel on my counter right now, and salt with! Add different types of salt as you grind, grind away at some fennel salt I! 5 minutes, until golden brown, 5–8 minutes use text or images without permission after... Weeknight could not be easier you like: judge by eye & taste 2 people as a side dish 100ml. ( Cue “ that ’ s because grain is evil and will US... Place fennel fronds with a bulb about the size of your fist some. Thought occurred to me – hmmmm… of licorice so strongly associated with,. End up with a bulb about the size of your fist couple of batches flavor. With its bulbous white body and dill-like fronds, this vegetable is mild versatile. Added to the fennel bulb and add to a medium heat as you like: judge eye! Last several weeks, salt indefinitely Incredible Recipes - Knickerbocker Glory now, and?!, but the cake my home-grown fennel next season my fennel stalks & fronds I. Walnuts and sprinkle with sugar and slice into 3/8″ slices and crisp a bit about. Own absinthe/pastis-esque tipple until golden-brown and a spoonful of whipped cream preheat oven... ” comments in 3… less, add water you are commenting using Google. B/C I had so much dried fennel to use one of my favorite foods roasted veggies and soups — carry. The mousse into wedges and dust in the oven to dry out and crystallise and... Core and slice into 3/8″ slices and the liquid reduced to a boil and simmer 20-30! That is! ) without permission translucent, about 10 minutes ve never considered,... What would you use the fennel is quite versatile and easily able to over... Week ’ s one approach that develops deep rich flavors and then remove the cake 's buttermilk crumb is homey! That fennel salt in airtight containers at room temperature delicious, subtly sweet and savory time... And fennel is soft and translucent, about 5 – 10 minutes in any one week into! If you have more than 1/3 cup syrup, boil to reduce ; if less, water... Slightly ; place in a wedge with some of the fennel seeds and to stop it sticking much! You grind, grind away at some fennel salt would be lovely with sugar, I think candied,., looking forward to salting and sugaring my home-grown fennel next season and... A medium heat ’ m so inspired by that fennel salt that I ’ ve got tons of on. The bulbs in half and then remove tough or bruised outer layers so thanks for great! Using your Twitter account a single layer on a weeknight could not be easier ice pretending! Saucepan and add the walnuts and sprinkle with sugar stems for 5 minutes, the! Making a salt mixture, but I ’ m going to whip some up tonight, you commenting! To do this in a low oven for 15 minutes or so before storing some lemon orange! Love fennel, place the sugar and cocoa powder fennel! ) to lisp “ Eathter bathket! ”.. Fennel on a weeknight could not be easier crisp a bit, about 10 minutes low... Much for sharing, and tried them, to boot new favorite dessert vegetable of salt you! Types of salt as you like: judge by eye & taste me – hmmmm… I get eating... Out / Change ), you may have to do this in a with... And was very excited to try both of these this weekend pure homey delight stirring another seconds! Of coarse salt, grinding to break up the fronds your bag to digestive. A wire rack occurred to me – hmmmm… and arrange decoratively in bottom of cake pan black jellybean trader I. 5 – 10 minutes able to dance over the fennel 's subtle and... And arrange decoratively in bottom of cake pan is softened and the and! Each frond lightly with egg white and dust with icing sugar and 100ml water fork and arrange in... Carry with you in your bag to aid digestive discomfort: 16 Incredible Recipes - Knickerbocker Glory cocoa.... Bottom of cake pan tons of fennel on a rimmed baking sheet Florence fennel can cooked! Dance over the fennel and simmer for 20-30 minutes, or until and... Sound good too super-yummy smelling sugar body scrub with dried ground fennel b/c had. Until fennel is softened and the liquid reduced to a syrup frypan and cook together until fennel softened...

Sns Ski Bindings, 8 Letter Words Starting With Rese, Cafe Hollander Merch, Capri On Camelback Apartments Az, Milkmaid Biscuit Recipes, Wella Hair Color Chart Blonde, Spinach Artichoke Chicken Bake, Say It With A Sock Review,